Aubergine Fritters
Tender eggplant slices transformed into delicious fritters with a crispy exterior. Served with a cooling yogurt dip, these make an excellent appetizer.
Preparation
Peel (remove the skin) the eggplants/begun and cut into small cubes. Rub the pieces with a pinch each of salt and turmeric. Keep aside.
Coat the serving bowl with garlic.
In a separate bowl, mix together the ingredients indicated. Pour this mix into the garlic coated tray.
Cooking
Heat oil in a kadhai.
Deep fry the begun/eggplant on slow fire.
Cooking on a slow fire will cook the eggplant without browning.
Remove the fried begun/eggplant from the oil and drain on a paper towel to remove excess oil.
Add the fried begun/eggplant to the doi/curd mix in the garlic-coated tray. To it, add the chopped cilantro (dhone pata), mint leaves (pudina) and the green chillies.
Mix well and refrigerate for 2-3 hours.
Serve chilled. Goes well as an appetizer or a salad to accompany pulao or hot main dishes.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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