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<div>{{Short description|Bengal region brinjal dish}}<br />
{{Infobox food<br />
| name = Beguni<br />
| image = Beguni.jpg<br />
| caption = Beguni<br />
| national_cuisine = [[Bangladeshi cuisine|Bangladesh]], [[Indian cuisine|India]]<br />
| country = [[Bangladesh]]<ref>{{cite web |title=Beguni – Bangladeshi Aubergine Fritters Recipe - Great British Chefs |url=https://www.greatbritishchefs.com/recipes/beguni-recipe |website=www.greatbritishchefs.com |access-date=19 March 2026 |language=en}}</ref><ref>{{cite web |title=Beguni Traditional Vegetable Dish From Bangladesh |url=https://www.tasteatlas.com/beguni |website=www.tasteatlas.com |access-date=19 March 2026}}</ref><br />
| region = [[Bengal]]<br />
| creator = <br />
| course = [[Snack]]<br />
| served = <br />
| main_ingredient = [[Eggplant|Brinjal]] (eggplant), [[gram flour]], [[salt]], [[vegetable oil]]<br />
| variations = <br />
| calories = <br />
| other = <br />
| minor_ingredient = <br />
}}<br />
'''Beguni''' ({{Langx|bn|বেগুনী}}) is a common [[Bengali cuisine|Bengali]] snack. It is made of [[eggplant]] (also known as ''aubergine'' or ''brinjal'') which is sliced and dipped in gram flour batter before being either fried or deep fried in oil. This dish is popular in [[Bangladesh]], specifically during [[Ramadan]], and the eastern Indian states of [[West Bengal]], [[Assam]] and [[Tripura]].<ref>{{cite book |author=Jane Grigson |year=2007 |title=Jane Grigson's Vegetable Book |url=https://books.google.com/books?id=Nr2Dna7hx1EC&pg=PA46 |publisher=U of Nebraska Press |page=46 |isbn=978-0-8032-5994-2}}</ref> A similar European dish is known as ''aubergine fritters''.<ref>{{cite book |author=Sally Miller |year=2008|title=Contemporary Caribbean Cooking |url=https://books.google.com/books?id=2XjV0kPhngoC&pg=PT18 |publisher=Miller Publishing Co. Ltd. |page=18 |isbn=978-976-8079-75-6}}</ref><br />
[[File:Iftari_meal.jpg|thumb|Beguni along with other traditional [[Bengali cuisine|Bengali]] iftar items]]<br />
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The dish may be prepared by coating eggplant with [[besan]] paste and then frying the pieces in oil.<ref>{{cite book |year=1991|title=Uses of Tropical Grain Legumes: Proceedings of a Consultants Meeting, 27-30 Mar 1989, ICRISAT Center, India |url=https://books.google.com/books?id=GNKzAAAAIAAJ |publisher=ICRISAT |pages=108, 335 |isbn=978-92-9066-180-1}}</ref> The eggplant is usually cut longitudinally ({{Langx|bn|বেগুন}} ''begun'') and dipped in a batter of [[gram flour|Bengal gram flour]] with salt and [[turmeric]], and [[Deep-frying|deep-fried]] in [[mustard seed|mustard]] oil. Apart from being a regular snack throughout the year in [[Bengal]], Beguni is popularly served as an entrée or side dish with [[Iftar]] in [[Bengali Muslim]] households during Ramadan.<br />
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==See also==<br />
* {{portal-inline|Food}}<br />
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==References==<br />
{{reflist}}<br />
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{{eggplant dishes}}<br />
{{Bangladeshi dishes}}<br />
{{Indian Dishes}}<br />
{{Street food}}<br />
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[[Category:Bengali cuisine]]<br />
[[Category:Deep fried foods]]<br />
[[Category:Bangladeshi snack foods]]<br />
[[Category:Eggplant dishes]]<br />
[[Category:Indian snack foods]]<br />
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