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STIRR

Sharing stories of hope & freedom through the experience of food

Beguni (Fried Eggplant)

header beguni fried eggplant

recipe by Samadini

Eggplant, or aubergine (as what the rest of the world calls this purple beauty) is a favorite in India. And amongst all the eggplant dishes, Beguni is a Bengali dish that is of the most well loved.

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Beguni (Fried Eggplant)

Prep 15 mins

Cook 10 mins

Total 25 mins

Author Calvina Nguyen

Ingredients

  • 2 eggplant (aubergine)
  • salt
  • 2 cups chickpea flour (besan)
  • 1 tsp turmeric (haldi)
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1.5 tsp nigella
  • 1 cup water
  • 1 cup mustard oil (tel) for frying, canola oil can be used as an alternative.

Instructions

  1. Cut eggplant into 1/4 inch (1/2 - 1cm) thin slices. Sprinkle with salt and put it on top of paper towels to draw out any excess liquid.eggplant aubergine begun
  2. To chickpea flour, add salt, turmeric, red chili, garam masala, and nigella. Add water to make a golden colored paste. More water can be added if necessary to create the consistency of a thick cream.mixing batter chickpea flour turmeric
  3. Heat the mustard oil until hot.
  4. Coat the begun in the chickpea paste.dip in batter frying beguni eggplant
  5. One by one, drop into the hot oil. Fry until golden brown. Turn and brown other side.fry both sides golden brown

Previous Post: « Vegetable Pulao
Next Post: Chickpea Flour / Besan »

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