Mangalorean Style Beguni

Ingredients

In the Mangalorean adaptation of Beguni, we incorporate the unique flavors of Mangalorean Catholic cuisine. The original Bangladeshi recipe is typically made with a simple batter of chickpea flour, whereas our version includes a blend of Mangalorean spices such as turmeric, red chili powder, and tamarind paste. These additions infuse the dish with a vibrant color and tangy flavor, elevating it to a whole new level. We alse have the original recipe for Beguni, so you can check it out.

• 1 large eggplant, sliced into rounds 1 large eggplant, sliced into rounds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying
• 1 cup rice flour 1 cup rice flour
• 1 cup chickpea flour 1 cup chickpea flour
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 5g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the turmeric powder, red chili powder, tamarind paste, and salt. Mix well.
2. 2.
   Add the eggplant slices to the bowl and coat them evenly with the spice mixture. Let them marinate for 15 minutes.
3. 3.
   In a separate bowl, combine the rice flour, chickpea flour, cumin powder, coriander powder, black pepper, and salt. Mix well.
4. 4.
   Gradually add water to the flour mixture, stirring continuously, until you achieve a smooth batter consistency.
5. 5.
   Heat oil in a deep frying pan over medium heat.
6. 6.
   Dip each marinated eggplant slice into the batter, ensuring it is coated evenly.
7. 7.
   Carefully place the coated eggplant slices into the hot oil and fry until they turn golden brown and crispy.
8. 8.
   Remove the fried beguni slices from the oil and drain them on a paper towel to remove excess oil.
9. 9.
   Serve hot as an appetizer or snack.

Treat your ingredients with care...

• Eggplant — Choose a firm and glossy eggplant for the best results. Slice the eggplant into rounds of even thickness to ensure even cooking.

Tips & Tricks

• For an extra kick of flavor, add a pinch of garam masala to the batter.
• Serve the Mangalorean Style Beguni with a side of mint chutney or tomato ketchup for dipping.
• If you prefer a spicier version, increase the amount of red chili powder in the marinade.

Serving advice

Serve the Mangalorean Style Beguni as an appetizer or snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the crispy beguni slices on a platter and garnish with fresh coriander leaves for a vibrant and appetizing presentation.