Vikhroli Cucina
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How to make perfect, crispy Beguni, the quintessential Bengali side dish

22 September 2017 , 0 comments / 15 likes
Beguni is a side dish that most Bengalis swear by. Crispy and flavourful, it has won over many brinjal haters. Beguni can be eaten on its own as well, but it is best paired with comforting Khichuri, a staple dish during Durga Pooja festivities. Chef Dipon Mukherjee shares his recipe for this Bengali delicacy and we promise, you won’t be able to stop at just one!

Serves 4

INGREDIENTS

THE BATTER

Besan 250g
Rice flour 50g
Kalonji (onion seeds) 1g
Salt 2 tablespoons
Turmeric powder 1g
Red chilli powder 1g
Water As required for the batter

Large brinjal
1
Mustard oil 500ml
Rock salt to sprinkle before serving

METHOD
Keep one tablespoon of mustard oil separately and heat the remaining in a kadhai. Make a thick batter by mixing besan, rice flour, kalonji, salt, turmeric and chilli powders, water and one tablespoon of mustard oil. Cut the brinjal lengthwise into thin slices. Dip the brinjal slices in the batter and deep fry until they turns golden brown. Sprinkle rock salt over the slices and serve hot.

How did you like the recipe? Would you add anything to the batter? Let us know in the comments section below.
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