Name: Beguni (Batter Fried Eggplants - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 3-4 long & broad eggplants, sliced to 1/2 " thickness; Salt to taste; 3/4 cup besan (gram flour); 1/4 tsp. turmeric powder; 1/2 tsp. kalonji (nigella seeds); 1 tsp. ginger, grated; 1-2 green chilies, finely chopped; 1/4 tsp. baking soda; 1 tbsp. onion, finely chopped (opt); Oil to deep fry

ABOUT Beguni (Batter Fried Eggplants - Bengali Style) RECIPE

These batter fried Beguni or Eggplant Fry are very commonly prepared in most of the Bengali homes and is also a very popular street food in Kolkata. They go very well as a side dish with khichdi, pulao or dal-rice. They can also be relished as a tea-time snack or as appetizers with tomato sauce, mayo or any chutney. The options are plenty. So here is my version of this yummy fritters that tastes simply divine on any rainy day in particular with your loved ones.

Ingredients Serving: 3

3-4 long & broad eggplants, sliced to 1/2 " thickness
Salt to taste
3/4 cup besan (gram flour)
1/4 tsp. turmeric powder
1/2 tsp. kalonji (nigella seeds)
1 tsp. ginger, grated
1-2 green chilies, finely chopped
1/4 tsp. baking soda
1 tbsp. onion, finely chopped (opt)
Oil to deep fry

Instructions

Marinate the eggplants with salt and half the turmeric powder for 5 minutes. Make a batter of pouring consistency with the besan and all the other ingredients (except oil) with required quantity of water.
Heat oil in a pan. Dip the eggplants in the batter few at a time and deep fry till golden in colour. Drain on a kitchen towel and serve hot along with khichuri (khichdi), tomato sauce or chutney.

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