Beguni Recipe

Beguni Recipe

Beguni or eggplant fritters are longitudinally cut slices of eggplant dipped in a batter of Bengal gram flour with salt and turmeric, and then deep fried in oil. Beguni is also a quintessential component of the Bengali monsoon cuisine, where it is consumed along with a rice and lentil preparation called Khichuri. This recipe includes poppy seeds to enhance its flavour.

Serves – 4 persons
Preparation time – 10 minutes
Cooking time – 10 minutes

Ingredients for Beguni Recipe

  • Begun/brinjal/Eggplant – 1 big
  • Besan – 1½ cup
  • Turmeric powder – ½ tsp
  • Chilli powder – ¼ tsp
  • Posto/poppy seeds – ½ tsp
  • Hing/asafoetida – 1 pinch
  • Kala jeera/black cumin – ¼ tsp
  • Jeera/cumin powder – ¼ tsp
  • Salt – to taste
  • Water – as required
  • Oil – 300 ml approx.

Procedure for preparing Beguni Recipe

Wash and cut the Eggplant into circular/ longitudinal thin pieces and keep aside.

In a bowl mix besan and all other ingredients except oil and water. Hing help give Beguni a slight fluffiness.

Now add water as required to make a thick batter (it shouldn’t be watery).

Heat oil in a kadhai/pan and then dip each Eggplant pieces in the batter and then deep fry them till golden brown.

Serve hot khichdi or steamed rice.

It can also be had as a great tea time snack.