Crispy Eggplant Fritters with Zesty Cilantro Chutney

1. Make the zesty cilantro chutney

In a blender, blend together the chopped cilantro, the finely sliced green chili (or cayenne pepper if using), and 3 tablespoons of water for about a minute until you achieve a smooth paste. This blending step ensures the chutney has a consistent texture, which is key for a balanced flavor in each bite.

2. Mix the chutney

Transfer this paste to a bowl and mix it with the plain yogurt, ½ teaspoon of salt, the roasted ground cumin seeds, and 1 tablespoon of lemon juice. Stir until everything is well combined, then let it chill in the refrigerator. Chilling the chutney not only enhances its flavors but also provides a refreshing contrast to the hot, crispy eggplant fritters.

3. Heat the oil

About 10 minutes before you plan to serve, heat enough vegetable oil in a skillet, wok, or karhai for deep frying. The oil should be shimmering, which indicates it's at the right temperature for frying and will give the eggplants a crispy texture.

4. Prepare the eggplants

While the oil heats, wash and prepare the eggplants. If you're using small, oval eggplants, quarter them lengthwise. For a large eggplant, slice it into ½-inch-thick pieces.

5. Fry the seeds and eggplants

Once the oil is hot, add the fenugreek seeds, fennel seeds, black onion seeds (if available), and cumin seeds to the skillet. Fry them for about 10 to 20 seconds until they sizzle and release their aromatic flavors. Carefully add the eggplant pieces to the hot oil and fry them until they are golden brown and crispy. This frying step is crucial as it creates that irresistible crispy exterior. Once fried, drain the eggplant pieces on paper towels to remove any excess oil. Immediately sprinkle them with salt and freshly ground black pepper to taste.

6. Serve the fritters

Serve the crispy eggplant fritters while they're hot, spooning some of the cold cilantro chutney over them. Offer the remaining chutney on the side for dipping. Enjoy these fritters with other dishes like Shrimp with Dill and Ginger, Rice with Frozen Black-eyed Peas, and green beans, or serve them as an appetizer with toothpicks for a fun presentation.