Beguni

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

1. Take brinjals on a worktop, cut the top and further cut into thin slices.
2. Sprinkle salt and sugar on the brinjal slices. Mix well. Set aside for 10-15 minutes.
3. 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.
4. Dab the brinjal slices with absorbent paper to remove excess moisture.
5. Heat sufficient oil in a kadai.
6. Dip the brinjal slices in batter and drip off excess batter. Deep fry in kadai till golden and crisp,. Drain on an absorbent paper.
7. Serve hot with kasundi mustard.