Begun Bhaja
Begun Bhaja is a popular Bengali dish made with thinly sliced eggplant (brinjal) that's marinated in spices and shallow-fried until golden brown and crispy. Here's a simple recipe to make Begun Bhaja:
Ingredients:
- 1 large eggplant (brinjal), preferably slender and firm
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- Salt to taste
- Vegetable oil for shallow frying
- Fresh coriander leaves for garnish (optional)
- Lemon wedges for serving (optional)
Instructions:
-
Prepare Eggplant:
- Wash the eggplant and pat it dry with paper towels. Trim off the stem end and slice the eggplant into thin rounds, about 1/4 inch thick.
-
Marinate Eggplant:
- In a shallow dish, combine turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
- Coat each slice of eggplant with the spice mixture on both sides. Make sure the eggplant slices are evenly coated with the spices.
-
Shallow Fry:
- Heat vegetable oil in a large frying pan or skillet over medium heat. Add enough oil to cover the base of the pan.
- Once the oil is hot, carefully place the marinated eggplant slices in a single layer in the pan. Do not overcrowd the pan; fry in batches if necessary.
- Shallow-fry the eggplant slices for 3-4 minutes on each side, or until they turn golden brown and crispy. Adjust the heat as needed to prevent burning.
- Once done, transfer the fried eggplant slices to a plate lined with paper towels to drain off any excess oil.
-
Serve:
- Arrange the Begun Bhaja on a serving platter. Garnish with fresh coriander leaves, if desired.
- Serve hot as a side dish or appetizer with rice and dal or as a part of a Bengali meal.
- Optionally, serve with lemon wedges on the side for squeezing over the Begun Bhaja before eating.
Enjoy the crispy and flavorful Begun Bhaja as a delicious and traditional Bengali dish! Adjust the spices according to your taste preference.