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