Beguni is a quintessential Bengali dish. It is made of eggplant / brinjal / begun, which is sliced and dipped in gram flour batter before being either fried or deep fried in oil. This is one of the most simple and popular "Telebhaja" (snacks fried in oil) loved all over Bengal and in many parts of eastern India. During Durga puja, this is offered to Maa Durga, along with khichuri bhog. When we talk about "Bengali Adda" (An informal meeting or conversation), during any fine evening, Beguni and Cha (tea) are a must to continue the Adda.
Ingredients:
- Brinjal - 3-4 medium size
- Besan / Gram flour - 2 and half tsp
- Rice flour - 1 tsp
- Turmeric powder - 1 tsp
- Kashmiri Red Chili powder - 1/2 tsp
- Salt to taste
- Kalonji / Kalo jeere / Nigella seeds - 1/2 tsp
- Water to make the batter
- Black salt or chat masala for seasoning
- Oil for deep frying
Process:
1. Cut the brinjals into 3 mm thin slices. The slices should not be too thin or thick. Slice uniformly to ensure even cooking.
2. In a bowl, mix all the ingredients. Add water and beat it to a smooth and lump free batter.
3. Heat oil in a kadhai for deep frying. Once it starts smoking, dip brinjal slices in the batter and gently lover it into the oil. Wait for 5-6 seconds and then flip it. Fry both the sides evenly on medium heat for about 2-3 minutes. Once it turns to golden in color, remove from oil and serve hot with a sprinkling of black salt or chat masala.
P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe
