Beguni

• Asafoetida (hing)

  1 g

• Besan

  100 g

• Eggplant

  thinly sliced

  250 g

• Nigella seeds

  2 g

• Oil

  for frying

  300 ml

• Red chili powder

  3 g

• Rice flour

  20 g

• Salt

  to taste

• Turmeric powder

  2 g

Add to Cart

Flavor profile

Method

1. 1Slice the brinjal into thin long pieces and lightly salt them.
2. 2Whisk gram flour with rice flour, turmeric, chilli powder and salt.
3. 3Add water gradually to make a smooth, coating batter.
4. 4Add a pinch of nigella seeds and asafoetida to the batter.
5. 5Pat the brinjal slices dry to remove released moisture.
6. 6Heat oil for deep-frying to medium-high.
7. 7Dip each slice in batter and slide into the hot oil.
8. 8Fry until golden and crisp on both sides, drain and serve hot.