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Beguni ((ベンガル語:বেগুনী)) is a Bengali snack made of eggplant (also known as ''aubergine'' or ''brinjal'') sliced, battered and fried or deep fried in oil.〔(Encyclopaedia of Tourism Resources in India - Manohar Sajnani ). p. 22.〕〔(Jane Grigson's Vegetable Book - Jane Grigson ). p. 46.〕 A similar European dish is known as ''aubergine fritters''.〔(Contemporary Caribbean Cooking - Sally Miller ). p. 18.〕 The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil.〔(Uses of Tropical Grain Legumes: Proceedings of a Consultants Meeting ). pp. 108, 335.〕 The eggplant is usually cut longitudinally ((ベンガル語:বেগুন) ''begun'') and are dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in mustard oil. Sometimes a small amount of poppy seeds is added to the batter. Some people prefer adding a small amount of baking powder to the batter to make it more crunchy. It is commonly consumed along with puffed rice and is an extremely popular street food in the cities. It is normally an evening snack in Bengali households and is a very common component of Iftar in Bangladesh during the month of Ramadan of the Islamic calendar. Beguni is also a quintessential component of the Bengali monsoon cuisine, where it is consumed along with a rice and lentil preparation called Khichuri.It is also served as snacks with tea. ==See also== *Bengali cuisine * * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Beguni」の詳細全文を読む スポンサード リンク
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