Beguni

Beguni  by Ratna Prakash

Ingredients

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

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.