Beguni With Tomato Chutney

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)

INGREDIENTS

Preparing 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 water

Preparing the brinjal:

* 12 thinly sliced long brinjal

* 1/2 teaspoon salt

* 1/2 teaspoon sugar

* Oil for deep frying

* Salt for seasoning

METHOD

- 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 Chutney

INGREDIENTS

* 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 pulp

METHOD:

- 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.