Muger beguni

Begunis are a deliciously simple Bengali style fritter associated with monsoon season in the country. While begunis or eggplant dipped in chickpea flour batter or besan is the most popular way of making begunis, muger beguni is a special one. Thinly sliced eggplant coated in spiced mug daal batter and fried to golden brown. Team it up with kashundi and a cup of steaming tea, a perfect combination to enjoy this beautiful weather.


The brinjals chosen for making beguni should be tender and should have less seeds. The brinjals should be sliced into thin slices to make the begunis crisp and cook them completely from inside. Add rice flour in the batter makes the beguni crispier. Adding baking powder helps in puffing up the begunis. For well cooked crispy begunis they should always be fried on medium flame.

Other telebhajas on my site

Fish Cutlet
Fish Finger
Kumro Phooler Bora
Chhana koraishutir Cutlet

Moong r Beguni

Begun/ Eggplant coated in a spiced mug/moong daal batter and fried to golden brown
Course Appetizer
Cuisine Bengali
Keyword beguni, bengalisnacks, mugbeguni, teatimesnacks
Prep Time 10 minutes
Cook Time 20 minutes
soaking time 30 minutes
Total Time 1 hour
Servings 15 pieces


  • 15 pieces of eggplant thinly sliced of about 1-2 cm thickness
  • 1 cup of moong/mug daal
  • 3 tablespoons of rice flour
  • Salt to taste
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of red chili powder
  • 1 tablespoon of til/sesame seeds
  • ¼ teaspoon of baking powder
  • 1 teaspoon of minced ginger
  • oil for frying


  • Soak the moong/mug daal in water for about half hour.
  • Make a smooth paste of the moong daal.
  • Mix moong daal paste, rice flour, salt, turmeric powder, red chili powder, sesame seeds, minced ginger and baking powder in a bowl.
  • Now, gradually pour water to the mixture and keep mixing. The batter should not be thin, else it will not coat the eggplant. I have added about 3 tablespoons of water. The amount of water needed depends on the amount of water that was used while grinding moong daal. the batter should be thick enough to coat the eggplant slices.
  • Take a pan and heat the oil.
  • Once the oil is hot, take a slice of eggplant, coat it with the batter.
  • Gently drop the coated eggplant in the hot oil.
  • Fry the eggplant on low-medium flame till it is golden brown on both the sides.
  • Take out the beguni and keep it on tissue paper to absorb the excess oil.
  • Serve the beguni with a steaming cup of tea.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me

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