Beguni

A popular Bengali snack where thinly sliced eggplants are battered and deep-fried to a crispy golden brown, often served as a side dish or appetizer. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 24 Mar 2021 in Recipes Course

New Update

Main Ingredients	Medium purple slender brinjals, Salt
Cuisine	Bengali
Course	Snacks and Starters
Prep Time	16-20 minutes
Cook time	11-15 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients

2-3 medium purple slender brinjals
Salt to taste
A pinch of sugar
¾ cup gram flour
¼ cup rice flour
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
2 teaspoons ginger-garlic paste
A pinch of baking powder
Oil for deep frying
Kasundi mustard to serve

Method

Take brinjals on a worktop, cut the top and further cut into thin slices.
Sprinkle salt and sugar on the brinjal slices. Mix well. Set aside for 10-15 minutes.
Take gram flour, rice flour, turmeric powder, red chilli powder, ginger-garlic paste, sugar, salt and baking powder in a bowl. Add sufficient water, mix well and make a thin batter.
Dab the brinjal slices with absorbent paper to remove excess moisture.
Heat sufficient oil in a kadai.
Dip the brinjal slices in batter and drip off excess batter. Deep fry in kadai till golden and crisp,. Drain on an absorbent paper.
Serve hot with kasundi mustard.

#Baking powder #Ginger-garlic paste #Oil #Red chilli powder #Rice flour #Salt #Sugar #Turmeric powder