By Devi Poojari
June 12, 2024
A delicious preparation of thinly sliced eggplants coated in batter and deep-fried, the beguni is an iconic aspect of Bengal’s culinary traditions. Often times eaten as an accompaniment to meals or even as a snack, tap to follow the full recipe and recreate it at home.
1 large eggplant, sliced thinly 1 cup gram flour 3 tablespoons rice flour 1 teaspoon red chilli powder 1 teaspoon turmeric powder ½ teaspoon kalonji seeds ½ teaspoon khus-khus ¼ teaspoon baking soda 2 teaspoons hot oil ¾ cup water Salt, to taste Oil, for deep-frying
Combine all the dry ingredients in a bowl before adding in water and stirring to combine.
Mix well until you have a smooth, lump-free batter before pouring in the hot oil.
Stir into the batter before coating each slice of eggplant in it and gently dropping the slices into hot oil.
Fry two at a time for 2-3 minutes over medium heat and a minute over high, for extra crispiness.
Remove from the oil and drain on paper towels before serving hot.