Recipe of Perfect Eggplant Pakoda

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Before you jump to Eggplant Pakoda recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

Until fairly recently anyone who indicated concern about the degradation of the environment raised skeptical eyebrows. That's a thing of the past now, with everyone being aware of the problems besetting the planet and the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more eco-friendly we won't be able to correct the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they should do this soon. The kitchen is a good starting point saving energy by going much more green.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can easily reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living just isn't that difficult. A lot of it truly is merely utilizing common sense.

We hope you got insight from reading it, now let's go back to eggplant pakoda recipe. You can have eggplant pakoda using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Eggplant Pakoda:

1. Use 2 of eggplants large.
2. Take 1 tsp of turmericpowder.
3. Provide as per taste of Salt.
4. Use as required of Water.
5. Take 1 tbsp of semolina.
6. Provide 1 cup of gram flour.
7. Take 1 tsp of red chilli powder.

Steps to make Eggplant Pakoda:

1. Cut the eggplants in thin slices. Sprinkle and apply the salt.
2. And turmeric on both sides of the eggplant slices. And keep aside for 5 mins..
3. Now in a bowl add gram flour, add semolina, add red chilli powder.
4. Add salt, add water mix it well properly..
5. Now batter is ready. Coat the marinated eggplant slices with batter.
6. And deep fry in hot oil till it turn golden brown and crisp from all the sides. Drain on absorbent paper and serve hot with tomato sauce..

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