Baingan Bhaja

   

Ingredients

• 1 eggplant large – 350 to 375 grams, (baingan or aubergine)
• 1 tsp Kashmiri red chili powder or paprika
• ½ tsp turmeric powder (ground turmeric)
• ½ tsp sugar – optional
• ½ tsp garam masala – optional
• 1 tsp dry mango powder (amchur powder) – optional
• salt as required
• 5 to 6 tbsp  rice flour or gram flour (besan)
• 6 to 7 tbsp mustard oil for pan frying, you can also use sunflower oil

Instructions 

Preparation

• Rinse the eggplant (baingain) well in water. Pat dry with a kitchen towel.
• Now slice the eggplant in ¼ inch thick rounds.
• Optionally you can soak these slices in salted water for 10 to 15 minutes. Drain the water, remove and pat dry all the slices with a kitchen towel.

Making Begun Bhaja

• Now sprinkle turmeric powder, kashmiri red chili powder, salt and sugar on the eggplant slices. You can also use garam masala powder and dry mango powder if you prefer.
• Mix the ground spices, seasonings evenly all over the eggplant slices.
• Set aside to marinate the eggplant slices for 5 to 7 minutes.
• Heat 3 to 4 tablespoons mustard oil in a shallow frying pan or skillet. Take rice flour in a plate. Dredge and coat evenly each slice with rice flour. Dust off the extra rice flour.
• Gently place the dredged eggplant rounds in the medium hot mustard oil. Do not overcrowd the pan with the slices.
• Pan fry until crisp and golden brown on both sides on medium heat. Flip them a couple of times for even cooking.
• Once they becomes nicely crisp and golden then place the begun bhaja on paper towels so that the extra oil is absorbed.
• Serve baingan bhaja hot with yogurt or any yogurt dip and some bread or roti or with dal rice or khichdi. They can also be stuffed between bread slices and had as a snack.
• For best taste have them hot as soon as they are pan fried.

Notes

To bake or air fry: Bake the eggplant rounds at 190 degrees C (380 degrees F) on a parchment lined baking sheet for 20 to 30 minutes, or until golden and crispy. Air fry at 190 degrees C (380 degrees F) for 15 to 20 minutes or until the eggplants are crisp and tender. For both methods, be sure to flip the slices halfway through the cook time. Also, brush the slices with some oil, when they are half done.

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