1. Heat the olive oil in a frying pan over a medium heat and gently fry the onions until soft. Add the turmeric and curry powder and cook for 2 minutes more. 2. Add the eggplant, carrot and potato and cook for 3 minutes, until the vegetables begin to soften. 3. Put the gram flour and salt into a large mixing bowl and season with freshly ground black pepper. Slowly add enough water to give a batter consistency, stirring to keep the mixture smooth. 4. Add the cooked vegetables and the chopped spinach. 5. Heat the oil in a deep fat fryer or work to 375F and drop in scant tablespoons of the batter mixture. Cook until puffed up and golden brown. 6. Drain on kitchen paper and serve hot with. These are especially nice served with yoghurt and cumin dip. ---------------------------------------------------------------------------
Nutrition
Ingredients
