Bengali’s favorite festival is here! Durga Puja. The winterish feeling, shiuli phool, dhaak, dhunuchi naach is all we wait for throughout the year and the wait is finally over. The streets are decked up like a bride, the city is wide awake into the wee hours of the night and the vibrancy of this Bengali fest is keeping the city alive. And what adds to the celebration is food. From khichuri, labda to cha ar jhal muri, good feasting truly completes the festival of Durga Puja.
One such traditional delicacy is ‘beguni’. Beguni is basically deep-fried eggplant slices, coated in gramflour.
Ingredients Required for Beguni
- 1 Big Eggplant / Brinjal
- 8 tablespoon Mustard Oil
- 1 teaspoon Salt
- 50 grams Besan (Gram Flour)
- 1 teaspoon Poppy Seeds
- ¼ Baking Powder
- ¼ Chili Powder
Step 1 – Cut the eggplant in thin sizes, wash and keep it aside.
Step 2 – Prepare a thick batter of besan and water. And add all the other ingredients such as salt, chilli powder, baking powder and poppy seeds into the batter.
Step 3 – Heat mustard oil in a pan.
Step 4 – Dip the eggplant slices in batter and fry it in the hot oil till it turns golden brown in colour.
Step 5 – Take out the fried begunis on a piece of tissue paper over a dish.
Step 6 – Serve it hot with tea and puffed rice.