| Revision as of 00:31, 10 July 2021 editYamaguchi先生 (talk | contribs)Autopatrolled, Administrators113,634 editsm Reverted edits by 108.16.88.139 (talk) to last version by GuettardaTag: Rollback← Previous edit | Revision as of 00:32, 10 July 2021 edit undoYamaguchi先生 (talk | contribs)Autopatrolled, Administrators113,634 edits Removed poorly sourced and non-encyclopedic claims.Next edit → | ||
| Line 14: | Line 14: | ||
| | calories = | | calories = | ||
| | other = | | other = | ||
| |minor_ingredient=}} | | minor_ingredient = | ||
| }} | |||
| '''Beguni''' ({{Lang-bn|বেগুনী}}) is a common ] snack originating from the ] region. 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 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=0-8032-5994-8}}</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> | '''Beguni''' ({{Lang-bn|বেগুনী}}) is a common ] snack originating from the ] region. 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 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=0-8032-5994-8}}</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> | ||
| ] in ], ]]] | ] in ], ]]] | ||
| ⚫ | 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. Sometimes a small amount of ]s is added to the batter. | ||
| ] in Bangladesh]] | |||
| ⚫ | 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. Sometimes a small amount of ]s is added to the batter |
||
| Beguni is also a quintessential component of the Bengali ] cuisine, where it is consumed along with rice and ] preparation called ]. It is also served as a snack and consumed with tea. | |||
| ==See also== | ==See also== | ||
Revision as of 00:32, 10 July 2021
 Beguni | |
| Alternative names | বেগুনী |
|---|---|
| Course | Snack |
| Place of origin | India, Bangladesh |
| Region or state | Bengal region of the Indian subcontinent |
| Associated cuisine | India, Bangladesh |
| Main ingredients | Brinjal (eggplant), Gram flour, Salt, Vegetable oil |
Beguni (Template:Lang-bn) is a common Bengali snack originating from the Bengal region. 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 also popular in eastern Indian states of Assam and Tripura. A similar European dish is known as aubergine fritters. An almost identical dish is made in the Caribbean, namely in Trinidad and Tobago and Guyana, called baiganee, consisting of sliced eggplant battered in pholourie batter.
The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil. The eggplant is usually cut longitudinally (Template:Lang-bn begun) and dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in mustard oil. Sometimes a small amount of poppy seeds is added to the batter.
See also
References
- Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. p. 46. ISBN 0-8032-5994-8.
- Sally Miller (2008). Contemporary Caribbean Cooking. Miller Publishing Co. Ltd. p. 18. ISBN 978-976-8079-75-6.
- Pholourie & Baiganee
- 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.
| Street food | ||
|---|---|---|
| Foods |
|  |
| By location | ||
| Mobile catering | ||
| Lists | ||
 Food portal
 Category: Street food | ||