Monday, October 26, 2009

Beguni or Brinjal Fritters

Hi Friends, I'm back after a quite long break. Even after coming from vacation, last 10 days, the man of the family was terribly sick with fever. So couldn't even think of blogging a bit...Now he is fine, so tried to post something...I don't know why it feels little weird to write down something after such a long break, it feels like I havn't ever did this before...but I've to say that, I terribly missed blogging,...
Any way,  Beguni or Brinjal Fritters is my recipe today...........


Beguni is a famous bengali snack made from brinjals. We call brinjals "begun", so the fritters or pakoras made out of it is "beguni". This fritter is so beloved in bengali community, it is served as an evening snack with tea (mainly in demand when it rains outside) or is a famous accompaniment with Khichdi(a lentil-rice combination), a popular appetizer in any special occassion menu like birthdays, Puja, even in marriage functions. You can serve this as a side dish with any dal and rice. During Durga Puja, it is served with Khichdi in puja pandals and even it is made at bengali households,too. I also made this during puja time at home.
The most important aspect of this fritter is the shape in which the brinjals are cut. First, cut in 1/8 inch thick round slices and then cut each round one from the middle (resembling the shape of half-moon). Another way to cut the brinjals is to make thin slices of the brinjals vertically. For best results, always use the dark purple brinjals. Now to the ingredients, you need very less ingredients for this fritter...


Ingredients : 
Thick Purple Brinjal : 1
Besan(chick pea flour) : about 1 cup
Chilli powder : 2 tsp. (according to your taste)
Turmeric powder : a pinch
Kalonji or black cumin or onion seed : 1 tsp.
Poppy seed(posto) : 2 tblsp.(for extra flavour & crunch)

Baking powder : 1 tsp.
Salt to taste
Water
Oil for deep frying


Method :


  • Sprinkle a pinch of both salt and turmeric powder over the brinjals and keep aside for 10-15 minutes.
  • To prepare the batter, take besan in a bowl, mix all the ingredients in it except water and oil and mix them together.Then add enough water to make a semi-thick consistency of batter. It shouldn't be runny or not too much thick.Whip the batter for 2-3 minutes to make a smooth and lump-free batter.
  • Heat enough oil in a wide vessel to deep fry. Dip each eggplant piece in the batter, check if it is coated from all sides. then deep fry in medium heat until lightly browned. 
  • Serve hot immediately after frying.............................

This is going to take part in my ongoing event ,       
"Sunday Snacks : Festive snack of Navratri & Diwali"....Friends, send in your entries soon to me, I want to know Which snack you've served to your family & friends during this festive season.  


14 comments:

Sudeshna said...

The Beguni looks so mouth watering :). Beguni and Khichudi has been one of my most favorite combination.

Tina said...

yummy nd delicious......

Indrani said...

Thanks a lot, Sudeshna and Tina for your quick feedback

Sarah Naveen said...

Simply yummy Snack dea..!!!

Raje said...

The pakora look so inviting! lovely snack..

Priya said...

Had and prepared this fritters long back, crispy and yummy!

Chitra said...

My mom makes this..Nice :)

Bijoy said...

Dear Sir/Madam

We are a group of youngsters from cochin who are currently doing a website on kerala. which we plan to make the most informative resource available. our website is http://enchantingkerala.org .

you could find more about us and our project here: http://enchantingkerala.org/about-us.php

we came across your website:http://indranid.blogspot.com/

We found your website interesting and noted that the content in your webpage and ours could complement each other. So we kindly request you to have a look at our website and provide a link to it if you think its worth linking to. Ofcourse we'll reciprocate by adding a link to your webpage from ours.

as you can see ours is a collaborative venture wherein many people from different walks of life participate. we also welcome you to be a part of our site, you could help the project by writing articles, providing photos and videos, subscribing to our content and also by recommending it to your friends and relatives.

pls free to contact me for any further clarification needed or even if its just to say hi.


warm regards


For Enchanting Kerala

Bibbi Cletus


Format to be used for linking to Enchanting Kerala.org

Kerala's Finest Portal : Kerala Information

Bijoy said...

Dear Sir/Madam

We are a group of youngsters from cochin who are currently doing a website on kerala. which we plan to make the most informative resource available. our website is http://enchantingkerala.org .

you could find more about us and our project here: http://enchantingkerala.org/about-us.php

we came across your website:http://indranid.blogspot.com/

We found your website interesting and noted that the content in your webpage and ours could complement each other. So we kindly request you to have a look at our website and provide a link to it if you think its worth linking to. Ofcourse we'll reciprocate by adding a link to your webpage from ours.

as you can see ours is a collaborative venture wherein many people from different walks of life participate. we also welcome you to be a part of our site, you could help the project by writing articles, providing photos and videos, subscribing to our content and also by recommending it to your friends and relatives.

pls free to contact me for any further clarification needed or even if its just to say hi.


warm regards


For Enchanting Kerala

Bibbi Cletus


Format to be used for linking to Enchanting Kerala.org

Kerala's Finest Portal : Kerala Information

sowmya.s said...

yummy ..absolotely tempting..

Parita said...

Best wishes to you and your family!
Love brinjal fritters :-)

Sharmila said...

Aha! Gorom gorom beguni! Darun! :-)

Arundhuti S. Rama said...

my all time favourite...just imagine having beguni with khichudi on a rainy day..

s said...

looks awesome

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