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{{Short description|Traditional vegetable snack from Bangladesh}} |
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{{Short description|Bengal region brinjal dish}} |
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{{Infobox food |
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{{Infobox food |
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| name = Beguni |
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| name = Beguni |
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| image = Beguni.jpg |
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| image = Beguni.jpg |
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| caption = Beguni |
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| caption = Beguni |
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| alternate_name = বেগুনী |
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| alternate_name = বেগুনী |
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| national_cuisine = ], ] |
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| national_cuisine = ] |
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| country = ] |
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| region = ] |
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| region = ] |
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| course = ] |
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| served = |
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| course = ] |
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| main_ingredient = ] (eggplant), ], ], ] |
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| served = |
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| variations = |
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| main_ingredient = ] (eggplant), ], ], ] |
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'''Beguni''' ({{Lang-bn|বেগুনী}}) is a common ] snack originating from ]. It is made of ] (also known as ''aubergine'' or ''brinjal'') which is sliced and dipped in gram flour batter before being either fried or deep fried in oil. It is a popular ] item in Bangladesh.<ref>{{cite news |last1=Correspondent |first1=Parliament |title=Hasina suggests using pumpkin in place of eggplant as prices soar in Ramadan |url=https://bdnews24.com/bangladesh/hasina-suggests-using-pumpkin-in-place-of-eggplant-as-prices-soar-in-ramadan |access-date=17 April 2023 |work=bdnews24.com |language=en}}</ref> This dish is also popular in eastern Indian states of ], ] and ].<ref>{{cite book |author=Jane Grigson |year=2007 |title=Jane Grigson's Vegetable Book |url=https://books.google.com/books?id=Nr2Dna7hx1EC&pg=PA46 |publisher=U of Nebraska Press |page=46 |isbn=978-0-8032-5994-2}}</ref> A similar European dish is known as ''aubergine fritters''.<ref>{{cite book |author=Sally Miller |year=2008|title=Contemporary Caribbean Cooking |url=https://books.google.com/books?id=2XjV0kPhngoC&pg=PT18 |publisher=Miller Publishing Co. Ltd. |page=18 |isbn=978-976-8079-75-6}}</ref> An almost identical dish is made in the Caribbean, namely in ] and ], called baiganee, consisting of sliced eggplant battered in ] batter.<ref></ref> |
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'''Beguni''' ({{Langx|bn|বেগুনী}}) is a common ]i snack. It is made of ] (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 also popular in eastern Indian states of West Bengal, Assam and Tripura.<ref>{{cite book |author=Jane Grigson |year=2007 |title=Jane Grigson's Vegetable Book |url=https://books.google.com/books?id=Nr2Dna7hx1EC&pg=PA46 |publisher=U of Nebraska Press |page=46 |isbn=978-0-8032-5994-2}}</ref> A similar European dish is known as ''aubergine fritters''.<ref>{{cite book |author=Sally Miller |year=2008|title=Contemporary Caribbean Cooking |url=https://books.google.com/books?id=2XjV0kPhngoC&pg=PT18 |publisher=Miller Publishing Co. Ltd. |page=18 |isbn=978-976-8079-75-6}}</ref> |
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] iftar items]] |
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The dish may be prepared by coating eggplant with ] paste and then frying the pieces in oil.<ref>{{cite book |year=1991|title=Uses of Tropical Grain Legumes: Proceedings of a Consultants Meeting, 27-30 Mar 1989, ICRISAT Center, India |url=https://books.google.com/books?id=GNKzAAAAIAAJ |publisher=ICRISAT |pages=108, 335 |isbn=978-92-9066-180-1}}</ref> The eggplant is usually cut longitudinally ({{Langx|bn|বেগুন}} ''begun'') and dipped in a batter of ] with salt and ], and ] in ] oil. |
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] in ], ]]] |
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The dish may be prepared by coating eggplant with ] paste and then frying the pieces in oil.<ref>{{cite book |year=1991|title=Uses of Tropical Grain Legumes: Proceedings of a Consultants Meeting, 27-30 Mar 1989, ICRISAT Center, India |url=https://books.google.com/books?id=GNKzAAAAIAAJ |publisher=ICRISAT |pages=108, 335 |isbn=978-92-9066-180-1}}</ref> The eggplant is usually cut longitudinally ({{Lang-bn|বেগুন}} ''begun'') and dipped in a batter of ] with salt and ], and ] in ] oil. |
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==See also== |
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==See also== |
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* ] |
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* ] |
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* ] |
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* {{portal-inline|Food}} |
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* {{portal-inline|Food}} |
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{{food-stub}} |
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Beguni
Bangladeshi dishes
Food portal
Category: Street food