By Maumita Paul Leave a Comment
0 Shares
It’s wistful nostalgia for me on this auspicious day of Rathyatra, the chariot festival when the Lord and his siblings are all set to take a jaunt to their aunt.
Memories of years gone by.
Of Puri and the Lord.
Of the rother mela in our sleepy town in Assam (annual fair on the grounds by the river on the occasion of Rathyatra) Maa would religiously accompany Dada and me to.
Where Dada and I took turns to aim at balloons, arranged in disciplined concentric circles on a faded no-longer-white backdrop, with a long-nosed antiquated gun.
And went round and round in a ferris-wheel inspired wooden contraption, pushed with youthful gusto by two barely-out-of-teens boys, till our heads spun dizzy and our stomachs belched with peals of laughter.
And gorged on beguni (eggplant fritters) and pnapor-bhaja (fried papadum), generously seasoned with salt.
It has to be beguni then to relive those honey-sweet childhood memories around Rathyatra.
Mind you, not the usual dipped-in-a-spiced-besan-
Today it has to be Grandma’s special beguni, reserved for only those rare celebratory occasions. Or when Dada and I begged her for them.
Eggplant slices encased in a moong dal paste. Spiked with ginger and chillies. Perfumed with fennel seeds. And fried to a sinful golden.
Guaranteed to light up yourRathyatra evening for sure !!!
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 !!!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Appetizer, Snacks
Cuisine Bengali, Indian
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
Instructions
Sprinkle a little salt onto the eggplant slices, keep aside.
Make a coarse paste of the moong dal with 2-3 green chilies and a little water.
Add the finely chopped ginger, remaining green chilies, fennel powder, turmeric powder, plain flour and salt to the dal paste. Splash a little water.
Whisk vigorously for 2-3 odd minutes to make a smooth batter of medium thick consistency. Add some more water if needed.
Add the ghee to the batter, give it a hearty mix.
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.
Serve hot. (With a cup of tea perhaps !!!!)
0 Shares
I am sure you shall also like
Chana Koraishutir Chop (Cottage Cheese and Green Peas Croquettes)Chirer Pulao, Bengali styleBegun Basanti (Eggplant Cooked in Mustard and Yogurt)Aam Begun (Eggplant with Green Mango)
Previous Post: « Jhinge Shukto (Ridgegourd and Bittergourd Curry)
Next Post: Dhakai Murgi Khichuri (Chicken Khichdi, Dhaka Style) »
Reader Interactions
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Primary Sidebar
Hello!! I am Maumita and welcome to Experiences of a Gastronomad.
My blog on soul food, sweet nostalgia and random musings.
Like me On Facebook
Categories
Bengali Recipes
Lau Boal er Jhol
Chotomashir Sheem Bichi Koi Maach
Bel Pana Tart (Wood Apple Tart)
Payeshpatar Patishapta (My version of Kuih Dadar)
More Posts from this Category
Bengali Desserts/Sweets
Bel Pana Tart (Wood Apple Tart)
Nokshi Pitha
Payeshpatar Patishapta (My version of Kuih Dadar)
Lichur Payesh (Litchi Kheer/ Litchi Pudding, Bengali Style)
More Posts from this Category
Rice and Bread
Chelo Kebab, Peter Cat Style
Boal Maacher Biryani
Mashkolai Daler Khichuri
Chicken Pish-pash, the Anglo Indian Way
More Posts from this Category
Snacks and Starters
Mishtir Dokaner Singara | Bengali Singara (Bengali Aloo Samosa)
Mourola Maacher Peyaji
Kumro Phooler Pur (Stuffed Pumpkin Flower Fritters)
Ganadev Kaku’s Mulo Pur (Stuffed Radish, Bengali Style)
More Posts from this Category
Lentils/Dals
Garur Dal | Aat Aanajer Dal
Dimer Torka (Egg Tadka, Dhaba Style)
Lau diye Kacha Moong Dal (Moong Dal with Bottle Gourd)
Aam Dal | Bengali Tok er Dal| (Lentils with Green Mangoes)
More Posts from this Category
Chana (Paneer) Recipes
More Posts from this Category
Vegetables
Kumro Phooler Pur (Stuffed Pumpkin Flower Fritters)
Lauer Khosha Bhaja (Stir-Fried Bottlegourd Peels)
Ganadev Kaku’s Mulo Pur (Stuffed Radish, Bengali Style)
Sheem Bhorta | Bharta (Mashed Flat Beans with Fried Onions and Raisins)
More Posts from this Category
Fish and Seafood
Lau Boal er Jhol
Chotomashir Sheem Bichi Koi Maach
Whole Roasted Fish
Singapore Fish Head Curry
More Posts from this Category
Poultry and Chicken
Rita Aunty’s Stuffed Chicken Roast
Chicken Roast, Chinatown Style | Chinese Chicken Roast
Jeere Morich diye Murgir Jhol (Chicken Stew with Cumin and Peppercorn)
Dimer Hingi (Egg Curry with Asafoetida)
More Posts from this Category
Meat
Mangsher Brown Stew | Mutton Brown Stew
Mangshor Jhol
Lamb Massaman Curry
Kancha Aam diye Mangsho (Lamb with Raw Mangoes)
More Posts from this Category
Desserts
Bebinca | Bibinca | Experiences of a Gastronomad
Ada Pradhaman
Bel Pana Tart (Wood Apple Tart)
Nokshi Pitha
More Posts from this Category
Dips Relish and Chutneys
Aubergine And Okra Raita
Tomato Chutney, Bengal style
More Posts from this Category
Featured Posts
Lau Boal er Jhol
Polta Patar Borar Shukto
Hansher Mangsho Bhuna (Spicy duck curry, Bengali style)
Bebinca | Bibinca | Experiences of a Gastronomad
More Posts from this Category
