Recipe of Beguni / Brinjal Fry

In India eggplant is known as brinjal.  In Hindi it is called "baingan" and in Bengali it is called "begun", Here I have a recipe of Brinjal which can be eaten as snacks or side dish with main course like rice.  This snacks is called "beguni".

Beguni

Ingredients:

• Brinjal / aubergine / eggplant 
• Besan / Gram flour
• Kalonji
• cooking oil
• salt to taste

How to prepare:

• Take a brinjal and slice it in round way and then make a round piece in to two.
• take 4/5 tablespoon of besan and mix it with little water, salt to taste and kalonji and a pinch of turmeric powder.  Thickness of the batter should be little more liquid than paste.
• Keep pan on fire and heat 5 /6 tablespoon of oil.
• Take a slice of brinjal and dip in the mixture in both the side and then put it on pan to fry.
• Keep the flame in medium.
• Once the colour is changed to golden brown turn it and let the other side cook.
• Make sure it does not get burnt and remove from oil once it is cooked.
• It is ready to serve hot with hot drinks or with puff rice it just tastes so well.

Nutritious value of brinjal:

Brinjal or eggplant or aubergine is eaten all over the world.  It is very nutritious vegetable.  It is low in calorie but high in fiber and research shows that it is effective in controlling high cholesterol.  It contains low minerals except manganese in good quantity and essential vitamin B-complex.