Beguni recipes
Amazing Beguni recipes sourced from the web.
Beguni is one of the most beloved dishes in the Bengali gastronomic landscape. It is a deep-fried preparation of seasonal eggplants, succulent and golden brown on the outside yet soft and savoury on the inside. This scrumptious side dish is often enjoyed as an accompaniment to a main course, although it is sometimes eaten as a snack or appetiser.
Beguni is usually served as a small bite-sized morsel, part of a larger platter of traditional Bengali cuisine. The crispiness of the outer layer along with the juiciness from the eggplants makes it an irresistible treat. The secret lies in the expert technique of creating light, airy batter that is used for the coating of the eggplants; this batter must be made with just the right combination of gram flour and various spices.
The preparation of Beguni is an art form which has been developed over several generations in Bengali kitchens. All the ingredients must come together harmoniously in order to achieve the desired delectability. A perfect Beguni should have a lightly crusted outside that gives way to a smooth, creamy centre when bitten into.
The mild yet flavourful spices give a tantalizing kick to the dish, making it a delightful indulgence. Commonly used spices in Beguni are turmeric, red chilli powder, and cumin powder, although many cooks like to experiment with different flavours.
Beguni's popularity may have something to do with its versatility; it can be prepared in so many ways - drizzled with thick gravy, stuffed with potatoes and onion, or even served with sauces.
No matter how you choose to prepare it, Beguni is sure to be a hit at any meal. So why not give it a try and treat your taste buds to the divine taste of this delicious traditional Bengali dish.
Amazing Beguni recipes sourced from the web.
Beguni is a beloved dish of the Indian subcontinent, its origin story steeped in delicious mystery and elegance.
The history of Beguni can be traced back to Moghul-e-Azam, the great 16th century emperor of the Indian subcontinent. As the story goes, the emperor had heard tales of the palatable delights of deep-fried eggplant slices and demanded his chefs create something to tantalize his taste buds. And so they fashioned a dish out of slowly brined eggplant slices and crunchy chickpea flour batter.
Eggplant, or "begun" as it's known in Bengali India, combined with the fiery and fragrant spices of the region to yield a dish that was both tasty and elegant. The spongy texture and flavor of the eggplant was heightened further with the addition of garam masala, cumin, coriander and turmeric to the batter and then deep fried until crisp.
Those who tasted the dish were entranced by its alluring array of flavors and Beguni gained popularity throughout India and Bangladesh. Local variations on the dish were created, such as adding shredded coconut or minced shrimp to the batter, or stuffing the eggplant with cheese for an extra creamy kick.
Beguni has continued to be a popular staple among households in the subcontinent, with each family having their own variation of this delectable dish. Whether you’re eating it accompanied by dal and rice, or enjoying a side of coconut chutney, Beguni is an homage to Moghul-e-Azam that continues to please the palate.
Beguni, an eggplant-based snack originating in Bengal, India that has become hugely popular in Bangladesh and other countries within the subcontinent, is a dish of many incarnations. From the fiery zing of raw spices to the creamy, mild tang of curd-based marinade, the range of flavours and ingredients adds to the multifarious experience of enjoying the simple yet complex delicacy.
As with any traditional food, the key to great Beguni lies in the perfect mixture of recipes and techniques used in its preparation. Each region and community has its own distinctive style, meaning that no two Beguni dishes are ever the same.
The most classic form of Beguni consists of slices of eggplant dipped in a spiced chickpea flour and turmeric batter before frying in hot oil. The texture of these crispy morsels is both delicate and crunchy, producing a unique eating experience. In Bangladesh, Beguni is often served as a side to curries, gravies and other dishes, while in a Bengali dinner, it is usually eaten as a snack.
Another version, known as 'Shorshe Beguni', utilises a different type of batter; made with ground mustard seeds, yoghurt and other spices, this batter is blended into a creamy paste before the eggplant is dipped and fried. This creamy version of Beguni is then usually served as an appetiser on special occasions, or as a light lunchtime snack.
A third variation, called 'Bhapa Beguni', uses a similar but thicker batter made with semolina, yoghurt and spices, before being steamed instead of fried. This soft dumpling-like version makes for a perfect accompaniment to a meal of biryani or pilaf, soaked in delicious spiced gravy.
Whichever Beguni you decide to try, the combination of heavenly spices and fragrant eggplant will provide a satiating and succulent treat. Whether savoured as a snack, enjoyed in a meal, or relished as part of a Bengali celebration, Beguni will transport you to the gardens of Bengal, where it was first enjoyed centuries ago.
