Beguni - recipe by Foodie's Hut

Beguni

Bengali style Eggplant batter fry

If you are someone who doesn't love to eat Eggplant because it tasteless or it becomes soggy after cooking, I can assure you if you try this dish, you will love it. This dish can become your guilty pleasure because it's a deep fried dish. I love to enjoy it as a snack with Puffed Rice and a cup of Masala tea. 

Beguni - recipe by Foodie's Hut

If you are looking for a quick meal, you can pair the dish with any type of khichuri, like Bengali Masoor Daler khichuri, Bengali vegetable khichuri, Bhuna Khichuri

Pieces: 6-8

Prep time: 15 minutes

Ingredients:

  • Big Purple Eggplant Cut in lengthwise, thinly sliced
  • ½ cup Besan / Gram flour
  • ¼ cup of Rice flour
  • ¼ cup of Wheat flour
  • 1 tbsp white Oil for moin
  • ½ tsp onion seeds/ kalo jeera
  • ¼ tsp red chilli powder
  • ¼ asaphida/hing
  • ½ turmeric powder
  • 1 tsp ginger green chilli paste
  • ½ tbsp poppy seeds
  • salt and sugar to taste
  • Vegetable or Canola oil for deep frying

Process:

  1. Sprinkle salt to sliced eggplant  pieces and keep aside.
  2. In a mixing bowl add all dry ingredients, mix well.
  3. Add oil and mix well, this process call “moin”. it helps to make fritters crispy.
  4. Add ginger-chilli  paste and mix well.
  5. Add water little by little and make a thick paste.The consistency of the batter should be thick but pourable. cover with lid and keep aside for 15 minutes.
  6. Fill a heavy duty pot half way through with oil and bring it to over medium to medium high heat temperature.
  7. Take each eggplant slice and dip it in your batter, coat both sides.(shake off the excess batter) and drop it in the hot oil.Fry about 2-3 at a time.
  8. Fry each side for 2-3 minutes or until it develops a golden brown colour.
  9. Drain them on paper towels, place them on serving plate, if you want sprinkle some black salt and pepper, serve hot.

Recipe by: Shyamali Sinha

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