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.