Moong r Beguni
Begun/ Eggplant coated in a spiced mug/moong daal batter and fried to golden brown
Servings 15 pieces
Ingredients
- 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
Instructions
- 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.