Beguni

Beguni
	Beguni
Alternative names	বেগুনী
Course	Snack
Place of origin	Bangladesh
Region or state	Bengal
Associated cuisine	Bangladesh
Main ingredients	Brinjal (eggplant), Gram flour, Salt, Vegetable oil
	Media: Beguni;

Beguni (Bengali: বেগুনী) is a common Bengali snack originating from the Bangladesh^[2]. 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.^[3] A similar European dish is known as aubergine fritters.^[4]

The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil.^[5] The eggplant is usually cut longitudinally (Bengali: বেগুন begun) and dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in mustard oil.

References

^ https://withaspin.com/2018/04/26/beguni-light-golden-crisp-eggplant-fritters/
^ https://withaspin.com/2018/04/26/beguni-light-golden-crisp-eggplant-fritters/
^ Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. p. 46. ISBN 978-0-8032-5994-2.
^ Sally Miller (2008). Contemporary Caribbean Cooking. Miller Publishing Co. Ltd. p. 18. ISBN 978-976-8079-75-6.
^ 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.

[1] ttps://withaspin.com/2018/04/26/beguni-light-golden-crisp-eggplant-fritters/

[2] ttps://withaspin.com/2018/04/26/beguni-light-golden-crisp-eggplant-fritters/

[3] Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. p. 46. ISBN 978-0-8032-5994-2.

[4] Sally Miller (2008). Contemporary Caribbean Cooking. Miller Publishing Co. Ltd. p. 18. ISBN 978-976-8079-75-6.

[5] 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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