|Place of origin||Bangladesh,|
|Region or state||Bengal region of the Indian subcontinent|
|Associated national cuisine||Bangladesh, India|
|Main ingredients||Brinjal (eggplant), Gram flour, Salt, Vegetable oil|
Beguni (Bengali: বেগুনী) is a common Bengali snack originating from the Bengal region. 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 also popular in eastern Indian states of Assam and Tripura. A similar European dish is known as aubergine fritters. An almost identical dish is made in the Caribbean, namely in Trinidad and Tobago and Guyana, called baiganee, consisting of sliced eggplant battered in pholourie batter.
The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil. The eggplant is usually cut longitudinally (Bengali: বেগুন begun) and dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in mustard oil.
- Jane Grigson (2007). Jane Grigson's Vegetable Book. U of Nebraska Press. p. 46. ISBN 0-8032-5994-8.
- Sally Miller (2008). Contemporary Caribbean Cooking. Miller Publishing Co. Ltd. p. 18. ISBN 978-976-8079-75-6.
- Pholourie & Baiganee
- Uses of Tropical Grain Legumes: Proceedings of a Consultants Meeting, 27-30 Mar 1989, ICRISAT Center, India. ICRISAT. 1991. pp. 108, 335. ISBN 978-92-9066-180-1.