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Beguni/ Eggplant fritter
Beguni/ Eggplant fritter

Before you jump to Beguni/ Eggplant fritter recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Mostly, people have been trained to believe that “comfort” foods are not good for the body and need to be avoided. If your comfort food is candy or junk food this might be true. Otherwise, comfort foods could be really nourishing and good for you. There are a number of foods that really can boost your moods when you eat them. If you feel a little bit down and need a happiness pick me up, try a few of these.

Cold water fish are excellent if you would like to feel happier. Cold water fish such as tuna, trout and wild salmon are chock full of DHA and omega-3s. These are two things that truly help the grey matter in your brain work a lot better. It’s true: consuming a tuna fish sandwich can basically help you fight back depression.

Now you realize that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to beguni/ eggplant fritter recipe. To make beguni/ eggplant fritter you need 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Beguni/ Eggplant fritter:
  1. Take 1 small eggplant cut to thin slices of about 1-2 cm
  2. Use 4 tbsp besan/Bengal gram flour
  3. Provide 2 tbsp corn flour
  4. You need 1/2 tbsp turmeric powder
  5. Take 1/2 tbsp red chilli powder
  6. Provide 1/2 tbsp kalojeera/kalounji/nigella seeds
  7. Take 1/4 tbsp baking powder
  8. You need 1/4 cup coriander leaves
  9. Take 1/2 tsp Salt or as per taste
  10. Prepare as required Water
  11. Get 2 cups Oil for frying, at least
  12. Provide as per taste Black salt(optional)
Instructions to make Beguni/ Eggplant fritter:
  1. 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.
  2. Take a pan and heat the oil.
  3. Once the oil is hot, take a slice of eggplant, coat it with the batter.
  4. Gently drop the coated eggplant in the hot oil.
  5. Fry the eggplant on low-medium flame till it is golden brown on both the sides.
  6. Take out the beguni and keep it on tissue paper to absorb the excess oil.
  7. Sprinkle black salt and serve hot.

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