Beguni and Tomato Chutney are popular dishes all over Bengal and in many parts of eastern India. Often served as a side with Bengali khichuri. Thinly sliced brinjal coated with a gram-flour batter and deep-fried until crisp and golden with a tangy sweet spiced tomato chutney. The description says it all!Beguni (Bengali batter-fried brinjals)INGREDIENTSPreparing the batter:* 100 grams besan (gram flour)* 40 grams rice flour* 1 1/2 teaspoon salt* 1 teaspoon sugar* 1/2 teaspoon turmeric powder* 1 teaspoon kashmiri red chilli powder* 1 teaspoon Nigella seeds (kalonji)* 120 grams waterPreparing the brinjal:* 12 thinly sliced long brinjal* 1/2 teaspoon salt* 1/2 teaspoon sugar* Oil for deep frying* Salt for seasoningMETHOD- In a bowl, mix besan, rice flour, salt, sugar, turmeric powder, kalonji and Kashmiri red chilli powder.- Add water in the given proportion, and beat it to a smooth batter.- Make sure there are no lumps.- Heat oil in a kadai for deep-frying.- Check to see if the oil is well heated.- Now dip a brinjal slice in the batter. Shake off the excess and gently lower it into the oil.- Fry both sides evenly on medium heat for about 4 minutes.- Once golden in colour, remove from oil and serve hot with chutney with a sprinkling of salt.Bengali Tomato ChutneyINGREDIENTS* 500 grams tomatoes, diced and cubes into small pieces* 6-7 pitted dates, split lengthwise* 50 grams raisins raisins* 25 grams cashew* 300 grams sugar* 1 teaspoon salt* 2 teaspoon turmeric* 1 tablespoon mustard oil* 2-3 dried red chillies* 1/2 teaspoon panch phoron* 1 teaspoon tamarind pulpMETHOD:- Heat mustard oil in a pan, and temper it with dried red chilli and panch phoron.- Add the tomatoes, salt and turmeric, cook them for about 5-7 minutes until they have softened.- Now add in the tamarind and cook, for another 2 minutes until the tomatoes are completely soft and mushy- Stir in the sugar followed by the cashew.- Once the chutney turns a deep red, stir in the raisins, and dates.- Boil until the chutney reaches the desired consistency.- Enjoy with hot beguni, papad and khichuri.