First start by making the batter. For that, take a large mixing bowl and in that sift the gram flour.

Next, add the rice flour, turmeric powder, red chili powder, salt to taste, and a bit of sugar (to enhance the taste).

Add the water in batches. Whisk the mixture of dry ingredients along with the water until you get a lump-free and smooth batter. The consistency should not be too runny and should have a certain thickness.

Next, wash the begun/brinjal and start slicing it. Cut them into 3-4 mm thick slices and make sure to cut them even. This will enable better cooking.

Now, marinate the slices with a bit of salt and sugar. Keep them aside for some time. The brinjal slices will leave the excess moisture.

Take the slices on a flat dry plate and pat them dry with the help of a kitchen tissue or paper towel. This will take away all the excess moisture that is on the brinjal.

Next, take a kadhai or a deep frying pan. Heat a generous amount of vegetable oil until it starts to smoke lightly.

When the oil is heated well, dip a slice of brinjal into the already-made batter.

Remove the excess batter by shaking it lightly and then lower it into the oil. Fry them in batches.

Deep fry them from both sides until they turn golden brown. Keep the flame on medium while frying.

Next, take them out from the oil and place them on a paper towel. This will soak away the excess oil.

Garnish the Begunis by sprinkling some black salt on them along with a bit of chat masala (optional).