Hello Foodies...
Rehan is back again with another food blog today. Well even though I am a newbie in this zone but seems like, so far I am enjoying cooking (only the eating part after the dish is made jk). Keeping that in mind I am trying to make dishes which are easy to blend in for my nature ;). Today I tried preparing a dish with eggplant. Even though I do not have eggplant dishes that much but this item is one of my favorite. You can call it more like a snack about this dish. Thanks to this lock down, I am getting some more time to explore few things outside of my forte. But I hope we get out of this situation ASAP.
"Beguni"
Let me not bore you that much, let's get on preparing the item. I am not sure what is
the other name of it or this is the name of it. It is known as Beguni on this side of the world so call it that. While to prepare beguni you need
- Eggplant (the round ones are not preferrable)
- Gram flour
- Chilli Powder
- Turmeric powder
- Salt
- Oil
These are the ingredients needed. Quite easy method and I will probably try this item often since I like it very much as well. But it is an oily food, so there comes an issue as well.
The reason that I said not to use round eggplant is because of this. Which is we need long shapes of eggplants as the taste that way sounds better. I am use to this way but you can try it any other way around as well. Cut the eggplant and slice it in this size. Do not make it much thick as you will not like the taste that much once you cook it.
The next comes the mixture. As this is the important part and this is what makes the dish special. What I have added was Gram flour, Chili Powder, turmeric powder and salt and water. Now keep in mind we do not want the paste mixture to become too light. I did give too much water which made it light and later I had to add more gram flour. The turmeric powder is not that much, we just need the color to come out as yellow. And then comes the chili powder, you can add much as you want, depending on how much spice you like. I did not add that much as I am not that spice lover. Add some salt. Once you are done, mix it well.
Time to dip the eggplant slices into the mixture. Dip it, so that the mixture gets attached on both sides of the slice. That is why need the mixture as dense as possible. Once you are done on that step. Time to cook.
Take a pan and put oil in it. While as the oil gets heated up, time to cook our beguni.
Slowly leave one by one out in the pan, so that the oil sprinkles does not that get your hand while you are leaving them. How long you should cook them. I was keeping it for about a minute and a half. You can get the idea of taking it off from the pan, as soon as the color turns brown on both sides. Once you get that you are good to take them out of the boiling oil.
When you are taking it out try to put some tissue or a cloth that can suck oil from the beguni. The less the oil you get the better for you. While once you are done present it the way you like. I normally have them without anything but I often try them out with salads or tomato sauce ass well.
I like street food quite a lot. I am more of addicted towards home food and street foods. As because the feel which you get while having street food that is somehow on another level. Not that I do not like restaurant food but I miss those moments when we friends use to hang out and have these street foods. It does brings back memories. That sums up today's post.
This is your newbie Chef (not sure should I call myself that) but come on, quarantine is helping me to something meaningful apart from just watching movies and series.
