Beguni (Eggplant Fritter)

Wash and remove the stem of the eggplant. With a long sharp knife slowly slice it lengthwise. The thickness should not be more than 1/4-1/5". Place them on a kitchen towel and dab to remove the excess moisture.

In a deep flat bowl place the besan, rice powder, chili powder, nigella seeds, salt and mix everything together with a little water to make a thick batter. The batter should be thick yet of pouring consistency, so do not add water all at once.

In a kadhai or heavy bottom pan heat enough oil for deep frying. Once the oil is hot use a serving spoon and take out a spoonful of hot oil and mix to the batter.

Using a whisk or a fork mix everything together for a smooth batter. Beat it for a couple of minutes and finally add and mix the soda.

Take one piece of eggplant, dip it into the batter to coat both sides with it. Using your finger tips take it out from the batter and let the excess batter drip for a couple of minutes and then slide them into the hot oil.

Keep the flame on medium and fry till both sides are golden brown. Take out and soak the excess oil on an absorbing kitchen paper.

Serve immediately with an extra sprinkling of black salt.