Bengali snack served in main course also
1. Cut egg plant in thin slices.
2. Make a thick batter of beson with water. Add salt, chili powder, baking powder and poppy seed into the batter.
3. Heat oil in a pan.
4. Dip the eggplant (brinjal) slices in the batter and fry the same in the hot oil till it turns brownish and the sides bulges out slightly.
5. Take out the fried pieces (begunis) on a piece of tissue paper over a dish. The dish is ready to serve as snack and goes well with rice and dal also.