BEGUNI
| BENGALI TELEBHAJA
Beguni is
one of the Hot favourite street foods of Bengali and it will quite appropriate
if we call it ‘mother of Bengali telebhaja’. Beguni, the batter coated deep
fried eggplant slices is extremely popular telebhaja (deep fried goodies) in
united Bengal, West Bengal & Bangladesh. Every single bite into the thin
slice of soft eggplant beneath the blanket of crispy coating explores richness
of flavours.
Ingredients
big eggplant
(brinjal/ begun) 1
mustard oil 8 tablespoon
salt 1 teaspoon
beson 50 grams
poppy
seed 1
teaspoon
baking
powder 1/4 teaspoon
chili powder
1/4 teaspoon
Method:
1.
Discard the steam of a clean eggplant and cut it
lengthwise with 1-2 cm width.
2.
Wash and clean eggplant pieces and dry it with
kitchen towel. There shouldn’t be any water on eggplant pieces.
3.
Heat oil in a pan.
4.
Make a thick batter of beson with water. Add
salt, chili powder, baking powder and poppy seed into the batter.
5.
Dip the eggplant (brinjal) slices in the batter
and fry the same in the hot oil till it turns brownish and the sides bulges out
slightly.
6.
Take out the fried pieces (begunis) on a piece
of tissue paper over a dish. The dish is ready to serve as snack and goes well
with rice and dal also.
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