Crispy Eggplant Fritters (Beguni)

Submitted by:
Pratirupa Bardhan, Kiel, Germany
Marine biogeochemistry

Image Source: Author

Ingredients

2 small eggplants, thinly sliced
1 teaspoon salt
1/2 teaspoon turmeric
Red chilli powder (according to taste)
A pinch of nigella seeds (optional)
1/4 cup gram flour
Water
Vegetable oil for frying

1. Marinade the eggplant slices with salt, turmeric and red chilli powder and let sit for 15 minutes.

2. In a bowl mix gram flour and water to form a smooth batter. There should be no lumps.

3. Heat oil in a pan for deep frying. When oil is sufficiently heated, dip one eggplant slice in the gramflour batter and transfer to the pan. Based on the pan size, add more eggplant slices. Fry over medium heat till the colour becomes golden.

4. Serve with tomato ketchup or mustard sauce if having as a Snacks. It also serves as a great companion for dinner or lunch when served with rice and dal .

Background

Beguni is a versatile snack in Bengali households. Most Bengalis will associate it with the rains and monsoon season. It is must-have on a rainy day.
A Beguni can be enjoyed as a snack on its own or with tea. It also forms a great side with rice and Dal (lentil soup) or Khichdi (a one pot meal of rice and dal).
In Bengali, eggplant is called begun so Beguni derives its name from the vegetable.
In Bengali weddings, Beguni is often served in the first course.
The same recipe can also be tried with Zucchini.

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