Beguni

Bengal region brinjal dish

Beguni

Beguni

Course| Snack
Place of origin| India
Region or state| Bengal
Associated cuisine| Bengali cuisine, India
Main ingredients| Brinjal (eggplant), gram flour, salt, vegetable oil

*   Media: Beguni

Beguni (Bengali: বেগুনী) is a common Bengali snack. It is made of eggplant (also known as aubergine or brinjal) which is sliced and dipped in gram flour batter before being either fried or deep fried in oil.This dish is popular in the eastern Indian states of West Bengal, Assam and Tripura.[1] A similar European dish is known as aubergine fritters.[2]

Beguni along with other traditional Bengali iftar items

The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil.[3] The eggplant is usually cut longitudinally (Bengali: বেগুন begun) and dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in mustard oil.

## See also

[edit]

* Food portal

## References

[edit]

1. ^ Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. p. 46\. ISBN 978-0-8032-5994-2.
2. ^ Sally Miller (2008). Contemporary Caribbean Cooking. Miller Publishing Co. Ltd. p. 18\. ISBN 978-976-8079-75-6.
3. ^ Uses of Tropical Grain Legumes: Proceedings of a Consultants Meeting, 27-30 Mar 1989, ICRISAT Center, India. ICRISAT. 1991. pp. 108, 335. ISBN 978-92-9066-180-1.

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