Stuffed beguni (fried stuffed eggplant)


Stuffed beguni (fried stuffed eggplant)

Preparing stuffing:


  • Tuna/beef/chicken/prawn keema: 1cup
  • Finely Chopped onion: 1/4cup
  • Garlic and ginger paste: 1tsp each
  • Black pepper powder: 1tsp
  • Tomato sauce: 2tbsp
  • Chopped Green chilies: 3
  • Butter/Oil: 2tbsp
Heat butter in a pan, add onion and fry until soft. Now add ginger garlic paste and green chilies and stir on low heat. Add the tuna keema, black pepper powder and mix well. When the mixture looks dry, add tomato sauce and mix it. turn off the heat and set aside.

Preparing beguni:

  • Eggplant: 3(around 1.5 inch thick)
  • Flour: 1cup
  • Rice flour: 1cup
  • Chickpea flour: 1cup
  • Turmeric powder: 1/2tsp
  • Red chili powder: 1tsp
  • Salt: 1/2tsp
  • Black pepper powder: 1tsp
Cut the eggplant into round slices with 1/2inch thick. And then divide each section into two halves from the center. but do not cut all the way through.


Add 1tbsp salt with the eggplant slices and mix well. Let it rest for 1 hour. now press and drain all water from all eggplant slices using hand.


Stuff all slices with 1tbsp tuna mixture and set aside.


In a big bowl, mix all flour, powder masala and salt. Add water to make a thick mixture.
Now heat 1cup oil in a pan. dip each slices in flour batter and deep fry it in hot water until both sides golden.
Serve hot with khichuri, hot rice or sauce.


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