Begun Bhaja (Bengali eggplant fry)

This shallow fried eggplant has a nice touch of spicy flavour. It is a very traditional Bengali recipe usually served with hot steaming rice and dal. Also known as Begun Bhaja.

To make this eggplant fry you will need a large variety of eggplant. They are cut into thick slices and seasoned with a mix made by turmeric, red chilli, salt, sugar, and flour. Then fry on medium heat in a skillet. The sugar and flour give it a nice golden crust. Traditionally mustard oil is used which enhance the flavour.

Give this recipe a try, you will love it…….!!!

Begun Bhaja (Bengali eggplant fry)

 Ingredients:

  • 1 large eggplant
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Oil for frying

 

Instructions:

-In a bowl mix all the ingredients: Turmeric. Red chilli, salt, sugar, and flour.

-Cut the eggplants in thick slices of 1 cm approximately. Mix them on both sides with the mixture that we have prepared before.

-Leave them to rest for about 10 minutes.

-In a frying pan put a little bit of oil and when it is hot add the eggplants.

-Fry them over medium heat on both sides until they are tender inside and golden on the outside.

-Serve them with hot basmati rice and dal.

Tips and tricks:

  • If you like cumin, you can also add it to the mix.
  • You can use rice flour instead of all-purpose flour.

Begun Bhaja (Bengali eggplant fry)

 

Begun Bhaja (Bengali eggplant fry)

Begun Bhaja (Bengali eggplant fry)

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine India
Servings 2
Calories 180 kcal

Ingredients
  

  • 1 large eggplant
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Oil for frying

Instructions
 

  • In a bowl mix all the ingredients: Turmeric. Red chilli, salt, sugar, and flour.
  • Cut the eggplants in thick slices of 1 cm approximately. Mix them on both sides with the mixture that we have prepared before.
  • Leave them to rest for about 10 minutes.
  • In a frying pan put a little bit of oil and when it is hot add the eggplants.
  • Fry them over medium heat on both sides until they are tender inside and golden on the outside.
  • Serve them with hot basmati rice and dal.

Notes

Tips and tricks:

  • If you like cumin, you can also add it to the mix.
  • You can use rice flour instead of all-purpose flour.

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