Beguni (Fried Eggplant Fritters)

It's not pouring anymore in Kolkata. This makes it an unusual situation with half of the monsoon period already being over. All the eagerness for the arrival of monsoon, and then eventually such pathetic quantity of rainfall has left the Kolkatans pretty much disappointed.

Well, we all have food-related memories with rainy days. We bongs are fond of anything deep-fried. Eggplant being a favourite with us, we, apart from the the common Begun Bhaja, also make Beguni (Fried Eggplant Fritters), which most of the time perfectly fits our daily menu.

Beguni is a very popular snack, which you will see invariably being served in Bengali marriages. At home, it is typically served with the eveing tea, or with puffed rice (we bongs call it muri). Otherwise on rainy days, it is relished with the Khichuri or served just as an accompaniment with dal, rice for lunch.

This recipe is also being featured in my dear friend Sudeshna's website Cook Like A Bong, as a guest post. If you are hunting for anything related to authentic Bengali food, make sure you visit her space. You will be elated to have come across so many delectable Bengali recipes.

Eggplants (baingan) - 1 large, cut into thin slices
Gram flour - 1 cup
Refined flour - 1/4 cup
Onion seeds - 1 tsp.
Red chilli powder - 1/2 tsp.
Baking soda - 1/2 tsp.
Salt as per taste
Enough water to make a thick batter
Oil for frying

Mix together the gramflour, refined flour, onions seeds, red chilli powder, baking soda, salt and water.Heat oil in a thick bottomed pan. Lower the heat.Dip the eggplant pieces in the batter and then fry in hot oil till they are cooked and golden brown in colour.Drian excess oil and serve hot.