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Beguni

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
Media: Beguni

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. Some people prefer adding a small amount of baking powder to the batter to make it crunchier. It is commonly consumed along with puffed rice and is an extremely popular street food in the country's cities. It is normally an evening snack in Bengali households and is a very common component of Iftar in Bangladesh during the month of Ramadan of the Islamic calendar.

Beguni is also a quintessential component of the Bengali monsoon cuisine, where it is consumed along with rice and lentil preparation called Khichuri. It is also served as a snack and consumed with tea.

See also

• Bengali cuisine
• Piyaji
• Food portal

References

1. Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. p. 46. ISBN 0-8032-5994-8.
2. Sally Miller (2008). Contemporary Caribbean Cooking. Miller Publishing Co. Ltd. p. 18. ISBN 978-976-8079-75-6.
3. Pholourie & Baiganee
4. 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.

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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

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