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Shahi Beguni

Shahi Beguni (Special Eggplant Fritters)

Shahi Beguni. Eggplant slices encased in a moong dal paste. Spiked with ginger and chillies. Perfumed with fennel seeds. And fried to a sinful golden. Food heaven !!!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Appetizer, Snacks
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

  • 1 medium sized eggplant or brinjal cut into thin longitudinal slices
  • 1/2 cup yellow moong dal soaked for 1 hour
  • 2 tbsp plain flour
  • 1/2 tsp turmeric powder
  • 1 tsp fennel powder freshly ground
  • 2 tsp ginger finely chopped
  • 4-5 green chilies finely chopped
  • salt to taste
  • 1 tsp ghee
  • oil for frying

Method
 

  1. Sprinkle a little salt onto the eggplant slices, keep aside.
  2. Make a coarse paste of the moong dal with 2-3 green chilies and a little water.
  3. Add the finely chopped ginger, remaining green chilies, fennel powder, turmeric powder, plain flour and salt to the dal paste. Splash a little water.
  4. Whisk vigorously for 2-3 odd minutes to make a smooth batter of medium thick consistency. Add some more water if needed.
  5. Add the ghee to the batter, give it a hearty mix.
  6. Heat oil in a kadai. Dip the eggplant slices one by one into the batter and deep fry over medium heat till they turn a gorgeous golden. Allow to rest on a kitchen absorbent towel to soak any excess oil.
  7. Serve hot. (With a cup of tea perhaps !!!!)