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'''Beguni''' ({{Lang-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 an ] staple among ]. 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=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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'''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 an ] staple among ]. 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=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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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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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. |
Beguni
Bangladeshi dishes
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Category: Street food