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Before you jump to Beguni/ Eggplant fritter recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.
Until fairly recently anyone who indicated concern about the degradation of the environment raised skeptical eyebrows. That has fully changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, for the most part by making your cooking area more green.
Refrigerators and freezers use a lot of electricity, especially if they are not operating as effectively as they should. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.
From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is definitely something we can all perform, without difficulty. Mostly, all it takes is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to beguni/ eggplant fritter recipe. To cook beguni/ eggplant fritter you need 12 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Beguni/ Eggplant fritter:
- Prepare 1 small eggplant cut to thin slices of about 1-2 cm
- Provide 4 tbsp besan/Bengal gram flour
- Use 2 tbsp corn flour
- Provide 1/2 tbsp turmeric powder
- Provide 1/2 tbsp red chilli powder
- Provide 1/2 tbsp kalojeera/kalounji/nigella seeds
- Provide 1/4 tbsp baking powder
- Prepare 1/4 cup coriander leaves
- You need 1/2 tsp Salt or as per taste
- Prepare as required Water
- Get 2 cups Oil for frying, at least
- Use as per taste Black salt(optional)
Steps to make Beguni/ Eggplant fritter:
- Mix besan, cornflour, salt, turmeric powder, chilli powder, Kalo jeera, coriander leaves, and baking powder. Now, gradually pour water to the mixture and keep mixing. The batter should not be thin; else it will not coat the eggplant. I added about ¾ cup of water.
- Take a pan and heat the oil.
- Once the oil is hot, take a slice of eggplant, coat it with the batter.
- Gently drop the coated eggplant in the hot oil.
- Fry the eggplant on low-medium flame till it is golden brown on both the sides.
- Take out the beguni and keep it on tissue paper to absorb the excess oil.
- Sprinkle black salt and serve hot.
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