Begun Bhaja/ Fried Brinjal

   

Ingredients

1  big round Brinjal (Baingan / Eggplant), sliced into discs of 1 cm thickness

1 tsp Red Chili powder

1 tsp Turmeric pdr

1 tsp Garam masala pdr

 

1 tsp Amchur pdr

Salt to taste

Mustard oil, for shallow frying

 

Preparations

First make the spice mix. In a bowl, combine the chili powder, turmeric, salt and mix well.

Slice the washed aubergine into thick slices of 1 cm thickness. Lay them out in a wide bowl/dish or plate and add the prepared spice mix to it.

Mix the spice mix with the slices of aubergine, rubbing them with your fingers so they are evenly coated with the spice.

Now prepare to fry them. Place a pan/skillet on the heat and add mustard oil to it. It is important to heat mustard oil till it gets smoky as that emanates maximum flavour.

When the oil begins to smoke, reduce the heat to lowest and add the slices to the oil in the pan, arranging them in a single layer.

Fry them on a low-medium heat for 3-4 minutes on one side before you flip them to cook on the other side. Cook them until sufficiently golden on both sides.

Remove the slices individually, with a slotted spoon and serve immediately, when still hot.

Serve the Begun Bhaja along with Bengali style Cholar dal, Jeera rice or Kichdi for a typical Bengal meal.

 

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