The process starts with the cutting of eggplant as thinner slice and soak them in salted water to make it tastes better. And make a dough with the gram flour by mixing some masalas like chilli powder, turmeric powder and Garam masala powder and a little salt. Pour a little more water to make it thick liquid to put a good cover on the eggplant. Also, adding a little bit baking soda will make it more crispy and swollen. After dipping the eggplant slice in the dough liquid, place them in the hot oil. When the bottom side is okay, split the slice and cook untill you get a brown color as in my photos. Then take them and place them on a oil soaking paper to make them contain less oil. And Finally the Beguni is ready to serve with some tomato ketchup.

Dear @tanzil2024 !
Hassan!
I remember that during Ramadan, Muslims fast when the sun rises and eat after the sun sets.
I found your cooking skills good! Are you a better cook than your wife?😃

I wonder what the Beguni tastes like!
I felt that the Beguni looked similar to fried chili peppers!
Have you ever tried chili pepper fries?