By Shreya Goswami
Made with thinly sliced brinjals coated in a delicious besan batter, this Bengali-style Beguni is the best type of pakora you can binge on during monsoon season.
2 brinjal, thinly sliced lengthwise 1 cup gram flour ½ tsp turmeric powder ½ tsp salt ½ tsp ginger paste ½ tsp black pepper powder ½ tsp garam masala powder Water, as required Oil, for frying Black salt, for garnish
Place the gram flour in a large bowl. Sift it once or twice to remove all lumps.
Add the turmeric powder, salt, ginger paste, black pepper powder, garam masala powder and mix well.
Add water gradually to make a thick batter.
Heat oil in a large wok.
Dip the thinly sliced brinjal in the batter, coat well and place in the hot oil.
Deep fry the brinjal until golden brown on all sides. Serve hot with chutney with black salt sprinkled over the Beguni.