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.
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