🇮🇳 Indian Vegetarian

Beguni

Name: Beguni
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Salt; 1/2 tsp Turmeric Powder; 1 long, sliced thin Eggplant; 1 cup Gram Flour; 1 tsp Red Chili Powder; for shallow frying Mustard Oil

🇮🇳 Indian

Bengal's eggplant crescents — thin brinjal slices in mustard-bright besan, fried to order at every telebhaja stall. Rain, rice and beguni is a complete Bengali philosophy.

Prep 10 min Cook 15 min Serves 4 Easy

Ingredients

Salt1 tsp
Turmeric Powder1/2 tsp
Eggplant1 long, sliced thin
Gram Flour1 cup
Red Chili Powder1 tsp
Mustard Oilfor shallow frying

Instructions

1
Slice long eggplant into thin crescent rounds.
2
Make a thin batter of gram flour, turmeric, chili powder, salt and water.
3
Coat slices and let excess drip off.
4
Shallow fry in mustard oil till both sides are deep gold.
5
Eat hot with dal-rice or straight from the paper.

Chef's tip

Mustard oil to smoking point first — raw mustard oil smell ruins a good beguni.

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Watch how it's made

Video: Crispiest Beguni Recipe—Bengali batter-fried brinjals—chop telebhaja recipe · on YouTube