Begun Bhaja

by Shaheen Ali

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.

Print Recipe
BEGUN BHAJA / EGGPLANT FRY
Course side dish
Cuisine bengali
Cook Time 10 minutes
Servings
number
Ingredients
  • 1 Egg Plant Brinjal - big
  • 1 tsp Turmeric powder
  • 1/2 tsp chili powder Red
  • 1/4 tsp mango powder Amchur Dry / - (optional) i did not use
  • Salt - as needed
  • 1 tsp Sugar - (to sprinkle)
  • 5 - 6 tbsp Mustard oil - (for shallow frying)
Course side dish
Cuisine bengali
Cook Time 10 minutes
Servings
number
Ingredients
  • 1 Egg Plant Brinjal - big
  • 1 tsp Turmeric powder
  • 1/2 tsp chili powder Red
  • 1/4 tsp mango powder Amchur Dry / - (optional) i did not use
  • Salt - as needed
  • 1 tsp Sugar - (to sprinkle)
  • 5 - 6 tbsp Mustard oil - (for shallow frying)
Instructions
  1. Wash and wipe the egg plant with a clean kitchen towel.
  2. On a chopping board slice the egg plant in round shape as shown in the picture above. Don't use the stem part.
  3. Place the round slices of the eggplant on a plate and sprinkle turmeric powder, red chili powder, amchur (i did not use, if you want a tangy flavor you can add it) and salt.
  4. Coat the slices on the spices from both sides and keep aside.
  5. Heat a non stick pan/tawa and add few drops of oil here n there on it.
  6. Now place the slices on the tawa and add oil from side. Do this for all the slices.
  7. Shallow fry the slices from both sides by flipping in regular intervals.
  8. Once the slices are fried from both sides, transfer them on a plate and sprinkle little sugar on them. As the slices are hot the sugar will melt in no time.
  9. Squeeze a little lemon juice on them and serve hot. You can omit adding lemon juice if you have used amchur.
  10. Serve as a side with hot steaming rice and masoor or moong dal. It will taste awesome!
Recipe Notes

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