Beguni is bengali speciality, a must in for any festive season with lunch/dinner.
Makes:10
Ingredients:
- Eggplant sliced-10
- Cooking oil for frying
- Gram flour(besan)- 4-5 tbsp
- A pinch of asafetida(hing)
- 1/4 tsp red chilli powder
- Salt (according to taste)
Process:
- Slice and wash eggplant as shown in the picture below and wipe them with a tissue or cloth.
- Take gram flour(besan) in bowl
- Add a pinch of asafetida(hing),v1/4 tsp red chilli powder and salt (according to taste), adding little bit more salt than usual will be better for good taste
- Add water and whisk it properly till there are no lumps in the batter
- Heat the pan and add oil for frying the eggplants
- Dip sliced eggplant in the batter from both sides
- Put dipped eggplant in the pan and fry it from both sides
- Take it out on a plate on a tissue to soak the excess oil and serve hot with dal, rice or chapati
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