Beguni
Beguni () is a common Bengali snack originating from the Bengal region. 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 also popular in eastern Indian states of Assam and Tripura. A similar European dish is known as ''aubergine fritters''. An almost identical dish is made in the Caribbean, namely in Trinidad and Tobago and Guyana, called baiganee, consisting of sliced eggplant battered in pholourie batter. The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil. The eggplant is usually cut longitudinally ( ''begun'') and dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in mustard oil. See also * Bengali cuisine Bengali cuisine ( bn, বাঙ্গালী রন্ধনপ্রণালী) is the culinary style of Bengal, a region in the eastern part of the Indian subco ...
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Bengali Cuisine
Bengali cuisine ( bn, বাঙ্গালী রন্ধনপ্রণালী) is the culinary style of Bengal, a region in the eastern part of the Indian subcontinent encompassing Bangladesh and the Indian states of West Bengal, Tripura, Jharkhand and Assam's Barak Valley. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. Bengali cuisine has the only traditionally developed multi-course custom in the South Asia that is analogous in structure to the