Take a medium size Brinjal and cut it into longitudinal thin slices.Marinate it with salt.
To make the batter, add besan, chilli powder, salt, turmeric powder, ginger-garlic paste, ajwain, black pepper and water in bowl.
Mix them very well with a spatula and make a smooth and thick batter.
In a kadhai, put oil, when the oil is heated put the batter coated Brinjal into the oil.
Deep fry them on medium and low flame until they become golden brown. Now turn off the gas.
Put the beguni in a plate.
You can serve beguni with tea, rice or murmura (puffed rice).
