Beguni | How to make Beguni

By Amrita Iyer  |  12th Oct 2015  |  
5 from 1 review Rate It!
  • Beguni, How to make Beguni
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    8

    People

11

1





About Beguni Recipe

The Indian festival of Dussehra and Navratri is around the corner where there is fasting for 9 days(Nav = 9 in Hindi) and those who do not fast abstain from Onion,Garlic and Eggs.A simple diet of items made from rice,vegetables,lentils,fruits and roti/puri which are breads made with whole wheat flour are had at all meal times.This recipe taken from West Bengal is an example of the simple yet delicious food enjoyed during these 9 days. “Begun” in Bengali and “Baingan” in Hindi describes Brinjal or lets call it by its international term – Eggplant.Its also called Aubergine each term having its significance from the place it originated in.The Indian palate is not complete without spices and so Beguni is a spiced snack. I term it as a snack but it can be had for breakfast,with tea(as shown in the picture),for a light dinner or even for lunch when you want to have something light to prepare your tummy for the huge lunch you will have on the 10th day or Dashami!However you can have it anytime of the year when you feel like.The best part of this recipe is that people who do not like the humble vegetable,eat this as this is so very tasty!

Beguni

Ingredients to make Beguni

  • 1 big Brinjal/Eggplant
  • 3 tsp salt
  • 3/4 cup gram flour(besan)
  • 2 tbsp rice flour
  • 1 tsp turmeric Powder(Haldi)
  • 1 tsp Red Chili Powder
  • 1 tsp coriander Powder(Dhania)
  • 2 tsp Chaat masala
  • oil to shallow/deep fry

How to make Beguni

  1. Wash and cut the Brinjal/Eggplant into thin and round slices.Cut from the middle to make 2 half-moon shapes.Smear the slices with 2 tsp salt and keep aside for 15 minutes.
  2. Add Turmeric,Red Chili and Coriander Powders to the Gram Flour.Add rice flour and salt and enough water to make a batter of dropping consistency(like fritters/pakoras).Whisk well and keep aside for 5 minutes.
  3. Wash the salted Brinjal/Eggplant slices under running water and place them individually on a clean kitchen towel.Press another clean towel on them to absorb any extra water.
  4. Heat sufficient Oil depending on your wish to shallow/deep fry.Dip each piece of Brinjal/Eggplant in the prepared batter and fry on medium heat till golden brown on both sides.Drain on absorbent paper and sprinkle Chaat Masala on top.
  5. Serve hot with any accompaniments and with hot fresh tea.

Reviews for Beguni (1)

Padma I2 years ago

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