Preparing the Eggplant: Start by washing the eggplant and slicing it into thin rounds or slightly diagonal slices. Make sure the slices are not too thick, as this will help them cook evenly. Once sliced, set them aside on a clean plate. (Time taken: 5 minutes)
Making the Batter: In a mixing bowl, combine chickpea flour, rice flour, turmeric, red chili powder, and a pinch of salt. Add enough water to create a smooth batter with a consistency that can coat the back of a spoon. The batter should be thick, not runny, so it sticks well to the eggplant slices. (Time taken: 5 minutes)
Coating the Eggplant: Dip each slice of eggplant into the prepared batter, ensuring it's well-coated on all sides. Gently shake off any excess batter. Lay them out on a tray or plate, ready for frying. (Time taken: 5 minutes)
Heating the Oil: Heat oil in a deep frying pan or wok over medium-high heat. The oil should be hot but not smoking. You can test the heat by dropping a small amount of batter into the oil—if it sizzles immediately, it's ready for frying. (Time taken: 3 minutes)
Frying the Beguni: Carefully drop the batter-coated eggplant slices into the hot oil, one at a time. Don’t overcrowd the pan. Fry the slices until they turn golden brown and crispy on both sides. This will take about 4-5 minutes per batch. Flip them gently to ensure even frying. (Time taken: 10-12 minutes per batch)
Draining Excess Oil: Once the Beguni are fried to perfection, remove them from the oil and place them on a paper towel-lined plate to drain excess oil. (Time taken: 2 minutes)
Serving: Serve the crispy Beguni hot with a tangy chutney or dip of your choice, and enjoy! (Time taken: 1 minute)
Total time: Approximately 30 minutes
