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 2021in Recipes Veg

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.

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