82.132.220.240 at 20:55, 19 March 2026

2026-03-19T20:55:44Z

← Older revision		Revision as of 02:25, 20 March 2026
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			{{Short description\|Bengal region brinjal dish}}
	{{Infobox food		{{Infobox food
	\| name = Beguni		\| name = Beguni
	\| image = Beguni.jpg		\| image = Beguni.jpg
	\| caption = Beguni		\| caption = Beguni
	\| ~~alternate_name~~ ~~= বেগুনী~~		\| national_cuisine = [[Bangladeshi cuisine\|Bangladesh]], [[Indian cuisine\|India]]
	~~\| national_cuisine~~ = [[~~Indian~~ cuisine\|~~India~~]], [[~~Bengali~~ cuisine\|~~Bangladesh~~]]		\| country = [[Bangladesh]]<ref>{{cite web \|title=Beguni – Bangladeshi Aubergine Fritters Recipe - Great British Chefs \|url=https://www.greatbritishchefs.com/recipes/beguni-recipe \|website=www.greatbritishchefs.com \|access-date=19 March 2026 \|language=en}}</ref><ref>{{cite web \|title=Beguni Traditional Vegetable Dish From Bangladesh \|url=https://www.tasteatlas.com/beguni \|website=www.tasteatlas.com \|access-date=19 March 2026}}</ref>
	\| country = [[~~India~~]],<br> [[Bangladesh]]		\| region = [[Bengal]]
	\| region = [[Bengal~~]] region of the [[Indian subcontinent~~]]		\| creator =
	\| creator =		\| course = [[Snack]]
	\| course =[[Snack]]		\| served =
	\| served =		\| main_ingredient = [[Eggplant\|Brinjal]] (eggplant), [[gram flour]], [[salt]], [[vegetable oil]]
	\| main_ingredient = [[Eggplant\|Brinjal]] (eggplant), [[~~Gram~~ flour]], [[~~Salt~~]], [[~~Vegetable~~ oil]]		\| variations =
	\| variations =		\| calories =
	\| calories =		\| other =
	\| other =		\| minor_ingredient =
	\|minor_ingredient=}}		}}
			'''Beguni''' ({{Langx\|bn\|বেগুনী}}) is a common [[Bengali cuisine\|Bengali]] snack. 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 popular in [[Bangladesh]], specifically during [[Ramadan]], and the 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>
			[[File:Iftari_meal.jpg\|thumb\|Beguni along with other traditional [[Bengali cuisine\|Bengali]] iftar items]]

	'''Beguni''' ({{Lang-bn\|বেগুনী}}) is a common [[Bengali cuisine\|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.<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=0-8032-5994-8}}</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> 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. <ref>[https://www.thingsguyana.com/pholourie-baiganee-find-out-how-they-are-made-guyanese-style/ Pholourie & Baiganee]</ref>		The dish may be prepared by coating eggplant with [[besan]] 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 [[gram flour\|Bengal gram flour]] with salt and [[turmeric]], and [[Deep-frying\|deep-fried]] in [[mustard seed\|mustard]] oil. Apart from being a regular snack throughout the year in [[Bengal]], Beguni is popularly served as an entrée or side dish with [[Iftar]] in [[Bengali Muslim]] households during Ramadan.

	~~[[File:Brinjal Fritters - Howrah 2015-04-26 8537.JPG\|thumb\|Beguni from a local [[Food booth\|food stall]] in [[Howrah]], [[West Bengal]]]]~~
	~~[[File:Different types of food items on Ifter plate.jpg\|thumb\|Beguni is a common component of [[Iftar]] in Bangladesh]]~~
	The dish may be prepared by coating eggplant with [[besan]] 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 ({{~~Lang-~~bn\|বেগুন}} ''begun'') and dipped in a batter of [[gram flour\|Bengal gram flour]] with salt and [[turmeric]], and [[Deep-frying\|deep-fried]] in [[mustard seed\|mustard]] oil. ~~Sometimes~~ a ~~small amount of [[poppy seed]]s is added to~~ the ~~batter. Some people prefer adding a small amount of~~ [[~~baking powder~~]] ~~to the batter to make it crunchier. It~~ is ~~commonly consumed along~~ with ~~puffed rice and is an extremely popular~~ [[~~street food~~]] ~~in the country's cities. It is normally an evening snack~~ in [[Bengali ~~people\|Bengali~~]] households ~~and is a very common component of [[Iftar]] in Bangladesh~~ during ~~the month of [[~~Ramadan~~]] of the [[Islamic calendar]].~~

	Beguni is also a quintessential component of the Bengali [[monsoon]] cuisine, where it is consumed along with rice and [[lentil]] preparation called [[Khichuri]]. It is also served as a snack and consumed with tea.

	==See also==		==See also==
	* [[Bengali cuisine]]
	* [[Piyaji]]
	* {{portal-inline\|Food}}		* {{portal-inline\|Food}}

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	{{eggplant dishes}}		{{eggplant dishes}}
			{{Bangladeshi dishes}}
	{{Indian Dishes}}		{{Indian Dishes}}
	{{Street food}}		{{Street food}}
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	[[Category:Bangladeshi snack foods]]		[[Category:Bangladeshi snack foods]]
	[[Category:Eggplant dishes]]		[[Category:Eggplant dishes]]
			[[Category:Indian snack foods]]

			{{India-cuisine-stub}}

>Guettarda: Trinidad & Tobago -> Trinidad and Tobago (via WP:JWB)

2021-03-14T02:47:34Z

Trinidad & Tobago -> Trinidad and Tobago (via WP:JWB)

New page

{{Infobox food
| name = Beguni
| image = Beguni.jpg
| caption = Beguni
| alternate_name = বেগুনী
| national_cuisine = [[Indian cuisine|India]], [[Bengali cuisine|Bangladesh]]
| country = [[India]],<br> [[Bangladesh]]
| region = [[Bengal]] region of the [[Indian subcontinent]]
| creator =
| course =[[Snack]]
| served =
| main_ingredient = [[Eggplant|Brinjal]] (eggplant), [[Gram flour]], [[Salt]], [[Vegetable oil]]
| variations =
| calories =
| other =
|minor_ingredient=}}

'''Beguni''' ({{Lang-bn|বেগুনী}}) is a common [[Bengali cuisine|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.<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=0-8032-5994-8}}</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> 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. <ref>[https://www.thingsguyana.com/pholourie-baiganee-find-out-how-they-are-made-guyanese-style/ Pholourie & Baiganee]</ref>

[[File:Brinjal Fritters - Howrah 2015-04-26 8537.JPG|thumb|Beguni from a local [[Food booth|food stall]] in [[Howrah]], [[West Bengal]]]]
[[File:Different types of food items on Ifter plate.jpg|thumb|Beguni is a common component of [[Iftar]] in Bangladesh]]
The dish may be prepared by coating eggplant with [[besan]] 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 ({{Lang-bn|বেগুন}} ''begun'') and dipped in a batter of [[gram flour|Bengal gram flour]] with salt and [[turmeric]], and [[Deep-frying|deep-fried]] in [[mustard seed|mustard]] oil. Sometimes a small amount of [[poppy seed]]s is added to the batter. Some people prefer adding a small amount of [[baking powder]] to the batter to make it crunchier. It is commonly consumed along with puffed rice and is an extremely popular [[street food]] in the country's cities. It is normally an evening snack in [[Bengali people|Bengali]] households and is a very common component of [[Iftar]] in Bangladesh during the month of [[Ramadan]] of the [[Islamic calendar]].

Beguni is also a quintessential component of the Bengali [[monsoon]] cuisine, where it is consumed along with rice and [[lentil]] preparation called [[Khichuri]]. It is also served as a snack and consumed with tea.

==See also==
* [[Bengali cuisine]]
* [[Piyaji]]
* {{portal-inline|Food}}

==References==
{{reflist}}

{{eggplant dishes}}
{{Indian Dishes}}
{{Street food}}

[[Category:Bengali cuisine]]
[[Category:Deep fried foods]]
[[Category:Bangladeshi snack foods]]
[[Category:Eggplant dishes]]

Beguni - Revision history

82.132.220.240 at 20:55, 19 March 2026

>Guettarda: Trinidad & Tobago -> Trinidad and Tobago (via WP:JWB)