Shahi Beguni (Special Eggplant Fritters)
Shahi Beguni. Eggplant slices encased in a moong dal paste. Spiked with ginger and chillies. Perfumed with fennel seeds. And fried to a sinful golden. Food heaven !!!
Ingredients
- 1 medium sized eggplant or brinjal cut into thin longitudinal slices
- 1/2 cup yellow moong dal soaked for 1 hour
- 2 tbsp plain flour
- 1/2 tsp turmeric powder
- 1 tsp fennel powder freshly ground
- 2 tsp ginger finely chopped
- 4-5 green chilies finely chopped
- salt to taste
- 1 tsp ghee
- oil for frying
Instructions
- Sprinkle a little salt onto the eggplant slices, keep aside.
- Make a coarse paste of the moong dal with 2-3 green chilies and a little water.
- Add the finely chopped ginger, remaining green chilies, fennel powder, turmeric powder, plain flour and salt to the dal paste. Splash a little water.
- Whisk vigorously for 2-3 odd minutes to make a smooth batter of medium thick consistency. Add some more water if needed.
- Add the ghee to the batter, give it a hearty mix.
- Heat oil in a kadai. Dip the eggplant slices one by one into the batter and deep fry over medium heat till they turn a gorgeous golden. Allow to rest on a kitchen absorbent towel to soak any excess oil.
- Serve hot. (With a cup of tea perhaps !!!!)