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Beguni

Beguni
Alternative names	বেগুনী
Course	Snack
Region or state	Bengal
Associated cuisine	Bengali cuisine
Main ingredients	Brinjal (eggplant), gram flour, salt, vegetable oil
Media: Beguni

Beguni (Template:Lang-bn) is a common Bengali snack. 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 an Iftar staple among Bengalis. This dish is also popular in eastern Indian states of Assam and Tripura. A similar European dish is known as aubergine fritters.

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.

See also

• Bengali cuisine
• Food portal

References

1. Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. p. 46. ISBN 978-0-8032-5994-2.
2. Sally Miller (2008). Contemporary Caribbean Cooking. Miller Publishing Co. Ltd. p. 18. ISBN 978-976-8079-75-6.
3. 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.

v t e Eggplant dishes
List of eggplant dishes
Ajapsandali Ajvar Alinazik kebab Baba ghanoush Badrijani Baghara baingan Baingan bharta Beguni Caponata Ciambotta Confit byaldi Dahi baigana Dì sān xiān Eggplant papucaki Eggplant salads and appetizers Escalivada Fried aubergine Hünkârbeğendi İmam bayıldı Karnıyarık Kashk e badamjan Kyopolou Kulawong talong Malidzano Mirza ghassemi Moussaka Parmigiana Pasta alla Norma Pinđur Pisto Poqui poqui Ratatouille Rollatini Şakşuka Stuffed eggplant Tepsi baytinijan Tombet Tortang talong Türlü Zaalouk Zacuscă

v t e Bangladeshi dishes
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Bangladeshi diaspora	Chicken tikka masala Phall
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