Appetizers
Beguni
Ingredients
- - 1 medium eggplant, sliced into 5 mm (1/4 in) rounds
- - 150 g (1 1/4 cups) gram flour (besan)
- - 1/2 tsp turmeric powder
- - 1/2 tsp red chilli powder
- - 1/4 tsp baking soda
- - 1 tsp salt, or to taste
- - 150 ml (2/3 cup) water, approximately
- - Vegetable oil, for deep-frying
Method
- Sprinkle the eggplant slices lightly with salt and set aside for 10 minutes, then pat dry.
- Whisk together the gram flour, turmeric, chilli powder, baking soda and salt in a bowl.
- Gradually whisk in the water to form a smooth, medium-thick batter that coats the back of a spoon.
- Heat the oil in a deep pan to 175°C (350°F).
- Dip each eggplant slice into the batter, coating fully, and slide gently into the hot oil.
- Fry in batches for 2-3 minutes per side until golden and crisp.
- Remove with a slotted spoon and drain on kitchen paper.
- Serve hot with mustard sauce or tamarind chutney.
Introduction: Beguni is a gram flour-battered fried eggplant slice, another cornerstone of the Ramadan iftar spread that sits alongside piyaju on nearly every plate at sunset.
Cultural Background: Beguni is a gram flour-battered fried eggplant slice, another cornerstone of the Ramadan iftar spread that sits alongside piyaju on nearly every plate at sunset. The thin eggplant slices soften inside a crackly, spiced batter, offering a contrast in textures that makes them endlessly popular.
Tips: Slice the eggplant thinly and evenly so it cooks through fully by the time the batter is golden.
Variations: Add a pinch of nigella seeds (kalonji) to the batter for extra aroma.
Vegetarian/Vegan: Naturally vegan as written.
Storage: Best eaten fresh; leftovers keep for 1 day refrigerated.
Reheating: Reheat in an air fryer or oven at 180°C (350°F) for 5 minutes to re-crisp.
Nutrition: Per serving (approx., 3 slices): 190 kcal, 6 g protein, 8 g fat, 25 g carbohydrates, 4 g fibre
FAQs:
Q: – Can I use a different vegetable?
A: Potato and pumpkin slices work well with the same batter.
Q: – Why is my batter falling off?
A: The eggplant may still be wet; pat it dry thoroughly before dipping.