BongFoodie

Beguni, the famous roadside snacks of yesteryears is still a hot favourite in Bengali households especially during rainy days. This goes best with Plain/Jhaal Muri or with Khichudi.







This is how I made it:

· Make a paste (should be of consistency as of cream) with Besan/Gram Flour and water. Add salt and kalounji to it.

· Take a large Baingan/Brinjal/Aubergine and cut it into slices of equal thickness. Sprinkle some salt on it.









· Heat mustard oil in a Kadai.











· Dip one Brinjal slice in the Besan paste , first one side n then the other, do it for 2-4 times n put in the hot oil.

· Let it deep fry for some secs, when it becomes reddish turn on the other side and fry.

· Finally hold the deep fried Beguni (as shown in the picture) for a half a minute and keep it on a serving dish.

Do the same process with the rest of the slices and Server Hot with Muri/Puffed Rice!!!