Begun Sundari (বেগুন সুন্দরি)

 **Beguni Sundari** is a classic Bengali dish that features a crispy, spiced eggplant (brinjal) fry. Here’s a recipe for making Beguni Sundari:

### Ingredients:

- 2 medium-sized eggplants (brinjal)

- 1 cup gram flour (besan)

- 2 tablespoons rice flour

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon cumin seeds

- 1 teaspoon fennel seeds (saunf)

- 1 teaspoon coriander powder

- 1 teaspoon ajwain (carom seeds)

- Salt to taste

- 1/2 teaspoon baking soda (optional, for extra crispiness)

- Water (as needed to make the batter)

- Oil for deep frying

### Instructions:

1. **Prepare the Eggplants:**

   - Wash and slice the eggplants into thin rounds or half-moons, depending on your preference.

   - Soak the slices in salted water for about 10 minutes to remove bitterness. Drain and pat them dry with a kitchen towel.

2. **Make the Batter:**

   - In a mixing bowl, combine the gram flour, rice flour, red chili powder, turmeric powder, cumin seeds, fennel seeds, coriander powder, ajwain, salt, and baking soda.

   - Gradually add water to the dry ingredients, stirring constantly until you get a smooth, thick batter that coats the back of a spoon.

3. **Coat the Eggplants:**

   - Heat oil in a deep frying pan or kadhai over medium heat.

   - Dip each eggplant slice into the batter, ensuring it is evenly coated.

4. **Fry the Eggplants:**

   - Carefully slide the coated eggplant slices into the hot oil. Do not overcrowd the pan; fry in batches if necessary.

   - Fry until the eggplant slices are golden brown and crispy, about 2-3 minutes on each side.

   - Remove the fried eggplants with a slotted spoon and drain on paper towels to remove excess oil.

5. **Serve:**

   - Serve hot as an appetizer or a side dish with rice or dal.

Enjoy your Beguni Sundari!