Deep Fried Battered Eggplant in Yogurt Sauce Recipe Video
Summary
Ingredients
| Besan | 3 Tablespoon (Gram Flour) | |
| Red chili powder | 1⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Jeera | 1⁄2 Teaspoon | |
| Yoghurt | 3 Tablespoon | |
| Red chili powder | 1 Pinch | |
| Red chilies | 3 (Dried) | |
| Jeera | 1⁄2 Teaspoon | |
| Curry leaves | 1 Tablespoon | |
| Egg plant | 1 |
Nutrition Facts
Serving size
Calories 81 Calories from Fat 14
% Daily Value*
Total Fat 2 g2.6%
Saturated Fat 0.38 g1.9%
Trans Fat 0 g
Cholesterol 1.5 mg0.5%
Sodium 139.8 mg5.8%
Total Carbohydrates 13 g4.5%
Dietary Fiber 4.6 g18.3%
Sugars 4.2 g
Protein 4 g8.5%
Vitamin A 2.9% Vitamin C 22%
Calcium 3.9% Iron 9.3%
*Based on a 2000 Calorie diet
Directions
Coat the eggplant slices in batter and fry it until golden brown.
Drain excess oil.
Mix yogurt, coat each eggplant in it. Arrange them in a dish and pour the remaining yogurt over it.
For baghar, heat oil add red chili, zeera, curry leaves. Fry it nicely.
Pour the baghar over eggplants and serve.
Editors Review
Want a gourmet like side dish for a party or family gathering? Try making Deep Fried Battered Eggplant in Yogurt Sauce with the chef in the video. The recipe is very simple to make and it would surely taste delicious. The most important part of this recipe is the Chhaunk or tempering cumin, whole red chillies and curry leaves in hot oil. The tempered ingredients makes the dish very flavorful and attractive.Comments
Chef
