Beguni
Beguni, from above
VegVeganWest Bengal

Beguni

Brinjal slices in besan, fried in mustard oil. Bengal's rainy day khichuri companion.

25 minTime
7 gProtein each
mediumSpice
Telebhaja2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
273kcalsame
7 gproteinsame
5 gfibresame
25minutessame

Beguni, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)1 large round brinjal
Besan (chickpea flour, gram flour)¾ cup
Rice flour2 tbsp
Nigella seeds¼ tsp
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)1 tsp
Sugara pinch
Mustard oilfor frying
Saltto taste

Method

5 steps
  1. 1Slice the brinjal into thin rounds or long slices and sprinkle with salt and turmeric.
  2. 2Whisk besan, rice flour, nigella, turmeric, chilli, sugar, salt and water into a smooth, thick batter.
  3. 3Heat the oil on medium. Test with a drop of batter.
  4. 4Dip, coat and fry a few at a time, turning once.
  5. 5Serve with khichuri or muri.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Beguni: a bread or rice, a side, something to drink and something sweet.

On the side Bengali aloo dum40 min
On the side Shukto45 min
To drink Lebu cha6 min
To drink South Indian filter coffee20 min
Something sweet Rasgulla60 min
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