This is a must-have in my house during Ramadan!!
YUMMY CRISPY EGGPLANT/ BEGUNI
Preparation Time: 15 minutes.
Cooking Time: 15-20 minutes.
Serving: 4-5 people.
Ingredients:
1. Gram flour 1 cup
2. Cornstarch ½ cup.
3. Garlic pastes 2 tsp.
4. Turmeric powder 1 tsp.
5. Red chili powder ½ tsp.
6. Salt to taste.
7. Coriander leaves(chopped) 2 Tbsp.
8. Green chili (chopped) 2-3 pcs.
9. Oil 1 tsp
10. Water as required.
11. Oil for deep frying.
12. Eggplant (medium-sized) 2 pcs.
Procedure:
13. Sift gram flour and cornstarch together.
14. Add all the dry masalas, coriander leaves, salt, and green chilies. Mix well.
15. Add ¾ cup of water and beat. If needed, add 1 -2 Tbsp of water. The amount of water may vary depending on the gram flour.
16. Beat nicely to make a smooth batter. It should not be too runny or too thick.
17. Add 1 tsp oil and beat again. The oil will prevent soaking much oil while frying. This batter is the most important part of this recipe.
18. Wash the eggplants before cutting. Do not wash after that. In that case, the water will split into the oil. Cut them into slices. They will not be too thick or thin.
19. Heat oil for deep frying on medium heat.
20. First, take 1 piece of eggplant to test the consistency of the batter. Coat the piece nicely and place it into the hot oil.
21. Do not touch it for 1-2 minutes. After that flip the piece. If it starts to pop, your batter is perfect.
22. If the batter is too thin it will not pop. Then add some gram flour to make it correct.
23. If the batter is too thick it will not coat the piece properly. Then add a few drops of water to make it perfect.
24. While frying flip the piece 2-3 times. Heat will be on medium. The color will become golden. Take out the piece from the oil. Fry the others in the same manner.
OUR CRISPY EGGPLANT/ BEGUNI IS READY. SERVE WITH KETCHUP OR ANY CHUTNEY YOU LIKE.
**** THANKS TO ALL MY VIEWERS AND SUBSCRIBERS FOR SUPPORTING ME****