Beguni – Crisp Batter Coated Eggplant Wedges
This is the official weekend, when we brace for winter, with the clocks turning and all that, it definitely is the real deal. The weather gods certainly got the memo, or maybe they wrote the memo, for baby it’s cold outside! I had a frozen bag of pakora batter, (I know, mom’s idea and it works!) and this weekend, we have migrated to fritter central, and I made some Beguni to savor with hot khichuri and we were all happy! Beguni, is the Bengali word for this, delightful eggplant fritter, derived from the Bengali word for eggplant called Begun.
We love to fry our aubergines or eggplants, after all, soft rich melt in your mouth eggplants is a sensual experience. Coating them with crisp batter, not only translates this experience to a different level, you actually experience that lush soft flesh without any apparent grease. Simple, and just the kind of stuff a chilly evening was made for.
Especially an evening, that has left me a little frustrated! I have to confess, most days, I am happy with my lot! I have two very motivated children, who are well adjusted and brighten my day. However, they are both prone to multiple allergies and also suffer from asthma.
This afternoon, was the last game of the season, I know, it was also a very, very chilly evening. Despite, my better judgement and of course the requests from the kids, I took them to their soccer games. While, all was well with my son, my daughter ended up with a predictable attack!
Ok, so there you have it, I feel frustrated and have the feeling of bad mommy all over me. I decided to lick my wounds, and cook everyone an ultimate comfort meal.
Well, if you are through and through Bengali like me, there are two ways you will savor your Beguni, you will enjoy them for a meal with Khichuri, or the Bengali risotto, which is what we did tonight or enjoy them for a tea-time snack with puffed rice or muri, maybe with just a smidge of mustard oil. This makes a great after school snack as well.
My version, is slighter thicker than some and the batter is a tad thinner, but, this can be varied. However, next week bring yourself and eggplant and enjoy this humble and indulgent creation.
A classic nigella speckled eggplant fritter, that is a popular Bengali snack.
Ingredients
- 2 pounds (about 2 medium sized) Italian eggplants
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon red cayenne pepper
- 1 cup of chickpea flour or besan
- 1/4 cup cornstarch
- 1/4 teaspoon baking soda
- 11/2 teaspoons nigella seeds
- 1 teaspoon salt or to taste
- 1 teaspoon red cayenne pepper or more if you like it spicy
- 1 teaspoon turmeric
- 3/4 cup water or enough to make a coating consistency batter
- Oil for frying
Instructions
- Cut the eggplant into 3 parts lengthwise, and then into 3 inch wedges about 3/4 inch in thickness. The skin needs to be left on. Sprinkle with the turmeric, salt and the red cayenne pepper and set aside.
- In the meantime, place the chickpea flour, cornstarch and baking soda in a mixing bowl and beat well with a whisk to remove all lumps. Mix in the nigella seeds and the salt and red cayenne pepper and turmeric and mix well. Add in enough water to form a batter or coating consistency. It should not be too thick, about the consistency of good pancake batter.
- Heat the oil in a heavy bottom wok or skillet. Test for heat by dropping a little batter, it should sizzle and rise to the top. Coat the wedges evenly and add to the wok or skillet about 3 to 4 at a time. Cook on medium heat, until each side is crisp and well done, this would be about 3 minutes per side.
- Remove from the oil and place on paper towels to blot out any excess oil and serve hot.