Since childhood i had a strong liking towards Bengali cuisine. As my mother belongs to West Bengal, she always use to make those traditional dishes (on special occasions) which whole of our family use to relish. As i am from a mixed culture, because my father belonged to Rajasthan, hence i am some where blessed to have tasted the authentic cuisines of two phenomenal regions. Masoor dal with panch phoran is my evergreen favorite. I still remember how much I used to enjoy eating the bong spread consisting Shukto, Moshoor Dal, Dhokar Dal, Aloo Posto and variety of Bhajas……aaha bliss!
Well the bhajas have a very important significance in a bong meal. Any bong meal is incomplete if there is not a bhaja, it can be of either potato aka aloo bhaja, pumkin aka kumdha bhaja or eggplant aka begun bhaja. Big clean egg plants are chosen for making begun bhaja. Sliced in round shape and coated with spices, shallow fried and served is a perfect side dish that makes the meal complete.
The slices are coated with mainly, turmeric, red chili powder and salt. Then shallow fried using mustard oil. Mustard oil is commonly used oil in Bengali cuisine, though the bhajas can be made using any regular refined oil but the mustard oil gives an amazing aroma and the authentic flavor to the dish. Following the same method the aloo bhajas and the kumdha bhajas are also made. Earlier even i use to make it ocassionaly but now i have added this dish as a side to my meal frequently. So let’s just proceed to check the ingredients required and the process of making the Bhajas.