ingredients
½ medium Eggplant. Look for fresh produce.
1 cup oil
½ cup Besan,
⅙ cup all-purpose flour
¾ tsp garlic minced or pressed,
½ tsp salt
½ tsp baking powder
¼ tsp of red red chilli powder (add more if you would like it spicy)
¼ tsp of cumin powder
1¼ cup of water
Instructions
Cut the eggplant in two halves, and then make thin slices, about a quarter of an inch thickness for each.
Heat a cup of oil in a cast iron skillet over medium heat. Beguni should be deep fried. If your skillet it big, you may need more oil.
In a large bowl, using a fork mix besan, flour, garlic paste, salt, baking powder, and chilli powder.
Once thoroughly mixed, add one third of the water and mix to make a paste. Add half the remaining water, mix well. Add the remainder water to make it a thick paste.
Dip each eggplant slices in the batter. Flip over few times for uniform spread of the batter.
Add the battered slices in the hot oil and fry in medium heat.
Once browned (takes about 3 to 5 minutes), flip and cook the other side. Use a strainer to transfer to a plate lined with paper towel.
Enjoy!
Notes
If eggplant slices turn black (in case there is 30 minutes or so gap between slicing and frying), please fill a bowl with water and dip eggplant slices. It will bring natural color back!
While frying, try not to put too many slices in the skillet. For best quality, please make sure slices are not touching others.