We, Bengalis, call them 'beguni'. Some people call them 'baingan bhajji'. There is no difference among the names. This is all about the tastiness and chrunchiness. You can get this fritter with some puffed rice and green chili in Bengal from any 'choper dokan'/fast food centers. When they serve this in 'thonga'/paper bag, the feel and look always increase my appetite a bit.
Khichuri - Beguni or Daal - Bhaat - Beguni ... which combo should I make for lunch ? as I have picked two very beautiful eggplants from grocery store and he was constantly pushing me to make Beguni. As it was Friday Bong Eats uploaded 'Kancha Moong Daal' recipe and I just found my answer. Thanks to them for such a simple, yet tasty Daal recipe which goes very well with some steamed rice and Beguni.
1 eggplant, very thinly sliced
1 cup of besan (gram flour)
Half Teaspoon each (turmeric powder, red chili powder, roasted coriander powder)
A big pinch of nigella seeds (kalojeera / kalonji)
Oil for deep frying
Pinch of rock salt / bit-noon
In a mixing bowl add besan, salt, all of the spice powder and nigella seeds. Mix these well.
Now gradually add water and make a smooth batter. Let it rest for atleast 1 hour in refrigerator.
In the meantime soak the eggplant slices in water to prevent discoloring.
Before start frying add few spoons of hot oil in the batter and mix well .
Now dip one eggplant slice in the batter, coat well and gently slide it in the hot oil.
Fry for 5 minutes on medium flame by turning the sides.
After that take them out in a tissue paper.
Sprinkle some rock salt while they are hot.
Your Beguni (Eggplant fritters) are ready ...
Serve hot with daal - rice, khichuri or puffed rice ...