Fuss free, always bang on, super yummy and always a showstopper, this is the quintessential Bengali Begun Bhaja. Apart from being one of the stars of Bengali kitchen, this is an emotion, something you have grown up eating if you are a Bengali. Be it an occasion with big feast, be it a small family function or be it a regular day with some basic food, Begun Bhaja fits in everywhere. Probably the most versatile food of Bengali cuisine is this very humble Begun Bhaja. Have it with Luchi, pair it with Dal or just have it as it is with plain rice – Begun Bhaja never ever disappoints.
You cut the gorgeous round eggplant into horizontal slices. You clean them and marinate with some basic ingredients, you fry them and enjoy. Ever heard of anything that easy? If not, now you know about it. I hardly know any Bengali who doesn’t like to have Begun Bhaja. Also, every family has its own way of making Begun Bhaja. My family have this very simple method and I have grown up eating and loving it so much. This is one such thing that I have been longing to have on my blog and finally the day has come.
All said and done, here’s how we make Begun Bhaja at home. Hope you all like it.
- 1 large eggplant, cut into approx 1 cm slices
- 1 tea-spoon turmeric powder
- 1 tea-spoon red chilli powder
- 2 table-spoon gram flour
- salt, according to taste
- as required mustard oil for shallow frying
- Wash the eggplant slices and pat dry. With the help of a knife, put light and shallow crisscross marks on both sides of each slice. This step is necessary to ensure the spices gets inside and the slices fry evenly.
- Mix turmeric powder, red chilli powder, gram flour and salt in a large mixing bowl and rub all the slices properly with this dry mixture. Cover and let the slices rest for 10 minutes.
- Heat required oil in a flat pan and fry the slices on both sides until soft and golden brownish. Once fried properly, remove to a serving plate.
- Depending on the size of your pan, fry them batch by batch or all together.
- Your Begun Bhaja(s) ready in no time.
Serve them hot and enjoy. Do try this and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks.