Eggplant Chips...

There's another recipe that's been sitting on the back burner for a while because I simply got lazy. This is a side dish I generally have for weekend lunches, accompanied by rice, dal, and fish. So, I present to you, Eggplant Chips:

Ingredients:
1 fairly large eggplant
1/2 tsp red chili powder
1/2 tsp tumeric
3/4 tsp salt

The above is my mom's version, but I've innovated it and added some extra stuff. My mum rather likes my version. These ingredients are added with the 'classic' mix:
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp gram flour (or 1 tsp plain flour if not available)
1 tsp amchoor powder (gives it a zing)

Wash and rinse the eggplant. Cut the top off. Cut into thin chips, about 2-3mm thick, and dunk in a bowl full of water to prevent it from oxidizing. If the slices are rather large, about more than 3inches in diameter, cut in half for easier cooking. When done, drain the water and all the spices, either my mum's classic mix, or my version. Now, you can either get your hands dirty and mix it together with your hands. Or if you hate getting your nails yellow thanks to the tumeric, get gloves. But mix it with your hands, making sure both sides of every slices is coated well.

In a large saucepan, heat enough oil for shallow frying. Fry them in batches, making sure they're golden on either side. If you want them crunchier, you can choose to deep-fry them. Once they're cooked, they're ready to eat.