EggPlant Puki

1 lb. butter
1 tsp. cumin seed
1 tsp. salt
eggplant
¼ cup turmeric powder
¼ cup water

Melt butter in pan; add cumin seeds. Brown (don't burn). Cut eggplant in wedges, dip into batter-made of turmeric powder, salt and water. Cover all sides of eggplant nicely. Then place in pan over medium heat to deep fry each side. Cook until soft all thru. Remove and drain in colander.

Link to this page: https://prabhupadabooks.com/9ur/back-to-godhead-magazine-17-1968/food-for-krishna/eggplant-puki