Beguni
Serves : 6 Persons
Prep Time : 5 Mins
Cook Time : 20 Mins
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Beguni is the most common food for iftar in our country , lets see how to cook beguni .
Ingredients
Chickpea Flour (Boot Beshon)
Details >ā§ŗ 65
/ 500 gmWhite Rice Flour (Chaler Gura)
Details >ā§ŗ 110
/ 1 kgRadhuni Chilli (Morich) Powder
Details >ā§ŗ 75
/ 100 gmLomba Kalo Begun (Long Brinjal Black) Âą 25 gm
Details >ā§ŗ 39
/ 500 gmRadhuni Turmeric (Holud) Powder
Details >ā§ŗ 75
/ 100 gmLal Peyaj (Onion Red Imported) Âą 50 gm
Details >ā§ŗ 69
/ 1 kgRoshun (Garlic Imported) Âą 25 gm
Details >ā§ŗ109
ā§ŗ 119
ACI Pure Salt
Details >ā§ŗ 42
/ 1 kgRupchanda Fortified Soyabean Oil (poly)
Details >ā§ŗ 187
/ 1 ltrInstructions
At first add water with spices and powdered pulse then make a soft mixture,
Cut the brinjal into thin pieces and mix some salt with it,
Heat the oil in pan, Dip the pieces of eggplant in the powdered pulse mix and leave it on the hot oil,
Fry it until turn golden brown , then serve it.
