Beguni
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| Course | Snack |
|---|---|
| Place of origin | Bangladesh[1][2] |
| Region or state | Bengal |
| Associated cuisine | Bangladesh, India |
| Main ingredients | Brinjal (eggplant), gram flour, salt, vegetable oil |
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Beguni (Template:Langx) is a common Bengali snack. It is made of eggplant (also known as aubergine or brinjal) which is sliced and dipped in gram flour batter before being either fried or deep fried in oil. This dish is popular in Bangladesh, specifically during Ramadan, and the eastern Indian states of West Bengal, Assam and Tripura.[3] A similar European dish is known as aubergine fritters.[4]
The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil.[5] The eggplant is usually cut longitudinally (Template:Langx begun) and dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in mustard oil. Apart from being a regular snack throughout the year in Bengal, Beguni is popularly served as an entrée or side dish with Iftar in Bengali Muslim households during Ramadan.
See also
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References
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- ^ Page Module:Citation/CS1/styles.css has no content."Beguni – Bangladeshi Aubergine Fritters Recipe - Great British Chefs". www.greatbritishchefs.com. Retrieved 19 March 2026.
- ^ Page Module:Citation/CS1/styles.css has no content."Beguni Traditional Vegetable Dish From Bangladesh". www.tasteatlas.com. Retrieved 19 March 2026.
- ^ Page Module:Citation/CS1/styles.css has no content.Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. p. 46. ISBN 978-0-8032-5994-2.
- ^ Page Module:Citation/CS1/styles.css has no content.Sally Miller (2008). Contemporary Caribbean Cooking. Miller Publishing Co. Ltd. p. 18. ISBN 978-976-8079-75-6.
- ^ Page Module:Citation/CS1/styles.css has no content.Uses of Tropical Grain Legumes: Proceedings of a Consultants Meeting, 27-30 Mar 1989, ICRISAT Center, India. ICRISAT. 1991. pp. 108, 335. ISBN 978-92-9066-180-1.
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