Beguni by Ratna Prakash


  1. Brinjals – 3 long cut into 1/4 inch slices (zucchini, pumpkin or cauliflower can also be used)
  2. Besan – 6 tablespoons
  3. Rice Flour – 1 tablespoon
  4. Salt – to taste
  5. Ginger powder – 1/2 Teaspoon
  6. Red Chilli Powder – to taste (but not too much you could use pepper instead)
  7. Roasted Cumin Powder – 1 Teaspoon
  8. Coriander – 2 Tablespoons, finely chopped
  9. Oil – 250 ml, for deep frying


Mix both the flours with the spices and sufficient water to make a batter slightly thinner than that for pakoras. Heat oil in a karahi, dip the sliced vegetables in the batter and deep fry till golden brown. Serve warm.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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