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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}}

Latest revision as of 02:25, 20 March 2026


Beguni
Beguni
CourseSnack
Place of originBangladesh[1][2]
Region or stateBengal
Associated national cuisineBangladesh, India
Main ingredientsBrinjal (eggplant), gram flour, salt, vegetable oil

Beguni (Script error: The function "langx" does not exist.) is a common 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.[3] A similar European dish is known as aubergine fritters.[4]

Beguni along with other traditional Bengali iftar items

The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil.[5] The eggplant is usually cut longitudinally (Script error: The function "langx" does not exist. begun) and dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in 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.

See also[edit | edit source]

References[edit | edit source]

  1. ↑ "Beguni – Bangladeshi Aubergine Fritters Recipe - Great British Chefs". www.greatbritishchefs.com. Retrieved 19 March 2026.
  2. ↑ "Beguni Traditional Vegetable Dish From Bangladesh". www.tasteatlas.com. Retrieved 19 March 2026.
  3. ↑ Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. p. 46. ISBN 978-0-8032-5994-2.
  4. ↑ Sally Miller (2008). Contemporary Caribbean Cooking. Miller Publishing Co. Ltd. p. 18. ISBN 978-976-8079-75-6.
  5. ↑ Uses of Tropical Grain Legumes: Proceedings of a Consultants Meeting, 27-30 Mar 1989, ICRISAT Center, India. ICRISAT. 1991. pp. 108, 335. ISBN 978-92-9066-180-1.

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