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Bengal Style Fried Eggplant Recipe
|Vegetable oil||1 Cup (16 tbs) (For deep frying)|
|For the batter|
|Bengal gram flour||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1 Teaspoon|
|Baking soda||1 Pinch (Optional)|
Calories 231 Calories from Fat 83
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 1.2 g5.8%
Trans Fat 0 g
Cholesterol 0.63 mg
Sodium 653.1 mg27.2%
Total Carbohydrates 28 g9.3%
Dietary Fiber 7.8 g31.4%
Sugars 6.9 g
Protein 9 g18.7%
Vitamin A 0.9% Vitamin C 4.2%
Calcium 2.8% Iron 11.4%
*Based on a 2000 Calorie diet
1) Wash and pat dry the brinjal.
2) Cut the brinjal along the length in quarters. Cut each quarter in thin vertical slices.
3) Season the slices with salt and place aside.
4) In a bowl, add all the batter ingredients and mix thoroughly.
5) Gradually add water and beat in, to prepare a smooth and thick batter. The batter should not be too runny. When dropped from a spoon, it should form a continuous ribbon-like strand.
6) Let the batter stand for 5 minutes before using.
7) Place a wok on high heat and add enough oil to deep fry.
8) Reduce the heat to medium, when the oil is piping hot.
9) Dip a brinjal slice into the batter and thoroughly coat both the sides in batter. Quickly transfer the battered slice in hot oil to fry until light browned. Flip over to fry the other side.
10) Drain the oil and transfer on paper towels to soak extra oil.
11) Repeat the process to fry all the brinjal slices.
12) Serve hot with tomato sauce or as a side dish with khichuri.
Fry the brinjal slices in batches, without crowding the wok.