Beguni

 Beguni is a popular deep-fried snack from Bangladesh and the Indian state of West Bengal. It is made by batter-coating thin slices of eggplant (aubergine) and frying them until they are crispy and golden brown.

To prepare beguni, the eggplant slices are typically dipped in a seasoned batter made from chickpea flour (besan), rice flour, or wheat flour mixed with spices such as turmeric, chili powder, cumin, and sometimes ajwain (carom seeds) for extra flavor. The batter creates a crispy coating when fried.

After coating the eggplant slices in the batter, they are deep-fried in hot oil until they become crispy and golden on the outside while remaining tender on the inside. Once cooked, beguni is usually served hot with chutney or a tangy dipping sauce made from tamarind or green mango.

Beguni is a popular street food snack in Bangladesh and West Bengal, especially during monsoon seasons when eggplants are in abundance and at their peak freshness. It is enjoyed as a savory and crunchy snack, perfect for satisfying cravings on rainy days or as a delicious appetizer or side dish in meals.