2 brinjals (eggplants)

         Salt to taste

         1 teaspoon sugar

         2 cups besan (chickpea) flour

         1/2 teaspoon red chili powder

         A pinch of turmeric powder

         A nice pinch of baking powder

         A pinch of ginger powder (optional)

         2 cups oil

         3-4 teaspoons cumin seeds (optional)

         1 teaspoon chaat masala


Cut the brinjal (eggplant) in half lengthwise, and then slice into ΒΌ inch thick half moon slices or rounds. Salt to taste. May or may not add a pinch of sugar. Set aside.

Make a batter of 2 cups besan (chickpea flour). Start to add water a little at a time to make a smooth and thick batter. Use as much as you need. Add salt, red chili powder, pinch of turmeric powder, pinch of baking powder, and your masala. May add some ginger powder if you have some.

Heat oil in a deep fryer. Coat the eggplant slices in batter. Let the oil be really hot. Slowly release the coated eggplant in oil. Fry till each side is golden brown. Place it on a towel to let the excess oil be soaked.  You could sprinkle o some dry roasted jeera masala.

To make jeera masala take a few teaspoons of cumin seeds and roast them on stove top. After done grind it in blender. Sprinkle it on the Beguni before serving.

Serve with Lentils, rice and tea!