Beguni facts for kids
Beguni
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| Alternative names | বেগুনী |
|---|---|
| Course | Snack |
| Place of origin | Bangladesh, India |
| Region or state | Bengal region of the Indian subcontinent |
| Associated national cuisine | Bangladesh, India |
| Main ingredients | Brinjal (eggplant), Gram flour, Salt, Vegetable oil |
Beguni (Bengali: বেগুনী) is a tasty snack that comes from the Bengal region. This area is split between modern-day Bangladesh and India. Beguni is a popular treat there, often enjoyed with tea or as a side dish with meals.
It's made using eggplant, which you might also know as aubergine or brinjal. The eggplant is sliced, dipped in a special batter, and then fried until it's golden and crispy.
How Beguni is Made
Making Beguni is quite simple! First, thin slices of eggplant are prepared. These slices are usually cut lengthwise.
Next, a batter is made. This batter is mostly from gram flour, which is a type of flour made from chickpeas. Salt and a little bit of turmeric (a yellow spice) are often added to the batter for flavor and color.
The eggplant slices are then dipped into this batter, making sure they are fully coated. Finally, the coated eggplant slices are deep-fried in hot mustard oil until they become crispy and delicious.
Similar Dishes Around the World
Beguni is very popular in the eastern Indian states of Assam and Tripura. You can also find similar fried eggplant dishes in other parts of the world. For example, some European countries have "aubergine fritters."
Even in the Caribbean, especially in Trinidad and Tobago and Guyana, there's a dish called "baiganee." It's almost the same as Beguni, using sliced eggplant covered in a batter and fried.
See also
In Spanish: Beguni para niños
