Ask any Bengali what adda means, the answer will be unanimously a lazy evening, a large bowl of puffed rice and plate full of beguni. If you have never tested or tasted this pleasure, then you should do this evening. I am sure that the begunis bring out loads of more lost stories from your heart than you really intend to spill :).
When I had posted a little note on the Cook Like a Bong Facebook fanpage requesting for entries as guest posts in our blog, Arundhuti from My Saffron Kitchen was the first to reply. I was more than happy to accept this offer from such a dear friend. Arundhuti is an excellent person and you can dig into her blog to have great ideas for your next meal.
A darling ally and a plate full of begunis, what more can I wish. Here’s the quick and easy recipe of beguni straight from Arundhuti’s kitchen.
- Eggplants (baingan) – 1 large, cut into thin slices
- Gram flour – 1 cup
- Refined flour – 1/4 cup
- Onion seeds – 1 tsp.
- Red chilli powder – 1/2 tsp.
- Baking soda – 1/2 tsp.
- Salt as per taste
- Enough water to make a thick batter
- Oil for frying
- Mix together the gramflour, refined flour, onions seeds, red chilli powder, baking soda, salt and water.
- Heat oil in a thick bottomed pan. Lower the heat.
- Dip the eggplant pieces in the batter and then fry in hot oil till they are cooked and golden brown in colour.
- Drian excess oil and serve hot.
Read more at Arundhuti’s blog.
Further readings – Lotiya Vada, Macher dimer Vada (Roe fritters)If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader
9 thoughts on “Guest Post – Beguni”
Pretty nice post. I just stumbled upon your weblog and wanted to say that I have
really enjoyed surfing around your blog posts. After all I
will be subscribing to your feed and I hope you write again very soon!
The ultimate comfort food in my home is masur daal, steamed rice and begun…You know Sudeshna, I invariably open your blog, last thing at night so that I can decide what to pack for lunch the next day. There are so many recipes and I keep trying out something everyday….Its absolutely wonderful…
1. what oil must I use?
2. Is this deep fried or shallow fried?
3. BY onion seeds, do you mean kalaunji?
4. What is refined flour?
5. At what temperature must I fry my beguni?
6. How much salt would you recommend?
Hope you had a great Durga Puja. Replying to your questions: You may use a sunflower or vegetable oil. The ones that we call white oils. When it comes to frying its always better to deep fry the Beguni to have the crispy feel and texture of the outer coating. Yes, onion seeds is another name for kalonji, or what some call nigella or kalo jeera. If you make around 1 medium size bowl of batter then 1/2 teaspoon of salt will suffice, if required more then you can easily sprinkle over the fried Beguni.
I have never used a thermometer while cooking :), but I always fry when the oil is absolutely hot and fumes start coming out of the wok.
Hope these help.
what is refined flour? is it all purpose flour?
Yes, its the same. The one that we call “maida”.
I do enjoy making beguni during winter. The cold monhts are a great time to indulge in some adda sessions.
Fantastic and crispy. We make it with small brinjals