Beguni and Tomato Chutney are popular dishes all over Bengal and in many parts of eastern India. Often served as a side with Bengali khichuri. Thinly sliced brinjal coated with a gram-flour batter and deep-fried until crisp and golden with a tangy sweet spiced tomato chutney. The description says it all!
Beguni (Bengali batter-fried brinjals)
INGREDIENTS
Preparing the batter:
* 100 grams besan (gram flour)
* 40 grams rice flour
* 1 1/2 teaspoon salt
* 1 teaspoon sugar
* 1/2 teaspoon turmeric powder
* 1 teaspoon kashmiri red chilli powder
* 1 teaspoon Nigella seeds (kalonji)
* 120 grams water
Preparing the brinjal:
* 12 thinly sliced long brinjal
* 1/2 teaspoon salt
* 1/2 teaspoon sugar
* Oil for deep frying
* Salt for seasoning
METHOD
- In a bowl, mix besan, rice flour, salt, sugar, turmeric powder, kalonji and Kashmiri red chilli powder.
- Add water in the given proportion, and beat it to a smooth batter.
- Make sure there are no lumps.
- Heat oil in a kadai for deep-frying.
- Check to see if the oil is well heated.
- Now dip a brinjal slice in the batter. Shake off the excess and gently lower it into the oil.
- Fry both sides evenly on medium heat for about 4 minutes.
- Once golden in colour, remove from oil and serve hot with chutney with a sprinkling of salt.
Bengali Tomato Chutney
INGREDIENTS
* 500 grams tomatoes, diced and cubes into small pieces
* 6-7 pitted dates, split lengthwise
* 50 grams raisins raisins
* 25 grams cashew
* 300 grams sugar
* 1 teaspoon salt
* 2 teaspoon turmeric
* 1 tablespoon mustard oil
* 2-3 dried red chillies
* 1/2 teaspoon panch phoron
* 1 teaspoon tamarind pulp
METHOD:
- Heat mustard oil in a pan, and temper it with dried red chilli and panch phoron.
- Add the tomatoes, salt and turmeric, cook them for about 5-7 minutes until they have softened.
- Now add in the tamarind and cook, for another 2 minutes until the tomatoes are completely soft and mushy
- Stir in the sugar followed by the cashew.
- Once the chutney turns a deep red, stir in the raisins, and dates.
- Boil until the chutney reaches the desired consistency.
- Enjoy with hot beguni, papad and khichuri.