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{{Short description|Bengal region brinjal dish}} |
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'''Beguni''' are a ] snack made of fried ] slices. |
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{{Infobox food |
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| name = Beguni |
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| image = Beguni.jpg |
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| caption = Beguni |
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| alternate_name = বেগুনী |
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| national_cuisine = ] |
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| region = ] |
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| creator = |
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| course = ] |
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| served = |
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| main_ingredient = ] (eggplant), ], ], ] |
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| variations = |
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| calories = |
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| other = |
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| minor_ingredient = |
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}} |
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'''Beguni''' ({{Langx|bn|বেগুনী}}) is a common ]i snack. It is made of ] (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 also popular in eastern Indian states of West Bengal, Assam and Tripura.<ref>{{cite book |author=Jane Grigson |year=2007 |title=Jane Grigson's Vegetable Book |url=https://books.google.com/books?id=Nr2Dna7hx1EC&pg=PA46 |publisher=U of Nebraska Press |page=46 |isbn=978-0-8032-5994-2}}</ref> A similar European dish is known as ''aubergine fritters''.<ref>{{cite book |author=Sally Miller |year=2008|title=Contemporary Caribbean Cooking |url=https://books.google.com/books?id=2XjV0kPhngoC&pg=PT18 |publisher=Miller Publishing Co. Ltd. |page=18 |isbn=978-976-8079-75-6}}</ref> |
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] iftar items]] |
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The dish may be prepared by coating eggplant with ] paste and then frying the pieces in oil.<ref>{{cite book |year=1991|title=Uses of Tropical Grain Legumes: Proceedings of a Consultants Meeting, 27-30 Mar 1989, ICRISAT Center, India |url=https://books.google.com/books?id=GNKzAAAAIAAJ |publisher=ICRISAT |pages=108, 335 |isbn=978-92-9066-180-1}}</ref> The eggplant is usually cut longitudinally ({{Langx|bn|বেগুন}} ''begun'') and dipped in a batter of ] with salt and ], and ] in ] oil. |
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==External Links== |
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* - angithi |
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==See also== |
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{{India-food-stub}} |
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* ] |
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* {{portal-inline|Food}} |
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==References== |
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] |
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{{reflist}} |
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{{eggplant dishes}} |
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{{Bangladeshi dishes}} |
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{{Indian Dishes}} |
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{{Street food}} |
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] |
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] |
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] |
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] |
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] |
Beguni
Bangladeshi dishes
Food portal
Category: Street food