Begun Bhaja,” also known as “Baingan Bhaja” or “Eggplant Fry,” is a popular Bengali dish.
The name “Begun Bhaja” can be broken down into two parts: “Begun,” which means eggplant, and “Bhaja,” which translates to fry or shallow-fry.
The dish features slices of tender eggplant, coated with a simple yet flavorful spice mix, and then shallow-fried to golden perfection. Here are the simple steps to follow.
Key Takeaways:
- The dish features tender eggplant slices coated with a flavorful spice mix and shallow-fried to perfection.
- Begun Bhaja can be served with steamed rice, dal, Luchi, or paratha.
- For alternatives, you can try Aloo Bhaja, Karela Bhaja, Paneer Bhaja, Bhindi Bhaja, Arbi Bhaja, Baingan Bharta, Raw Banana Fry, or Lau Bhaja.
The Ingredients
- Begun or eggplant: 2 pieces (cut into round shape & cleaned)
- Gram flour: 2 tbsp
- Cumin powder: 1 tbsp
- Coriander powder: 1 tbsp
- Red chili powder: 1 tbsp
- Turmeric powder: 1 tbsp
- Mustard oil: 3 tbsp
- Salt: 1 tbsp
How to Make Begun Bhaja (Step by Step Images)?
1. Take a mixing bowl and add all the spices: salt, gram flour, cumin powder, coriander powder, red chili powder, and turmeric powder. Mix them well.
2. Add the eggplant pieces to the dry mixture. Set it aside for 10 minutes and cover it with a plate.
3. After 10 minutes, the mixture will be slightly soggy. Now, heat 3 tbsp of oil in a pan. Let the pan become hot.
4. Add all the eggplant slices one by one into the pan. Keep the flame to medium. Cover it with a lid and let it cook for 5 minutes.
5. After 5 minutes, flip the eggplant slices to the other side and let them fry until both sides are golden brown.
6. Begun Bhaja is ready. Serve it with steamed rice, luchi, roti, paratha etc.
Recipe Card:
Begun Bhaja (Eggplant Fry)
Ingredients
- 2 pieces Eggplant (cut into round shape & cleaned)
- 2 tbsp Gram flour
- 1 tbsp Cumin powder
- 1 tbsp Coriander powder
- 1 tbsp Red chili powder
- 1 tbsp Turmeric powder
- 3 tbsp Mustard oil
- Salt to taste
Instructions
- Take a mixing bowl and add all the spices: salt, gram flour, cumin powder, coriander powder, red chili powder, and turmeric powder. Mix them well.
- Add the eggplant pieces to the dry mixture. Set it aside for 10 minutes and cover it with a plate.
- After 10 minutes, the mixture will be slightly soggy. Now, heat 3 tbsp of oil in a pan. Let the pan become hot.
- Add all the eggplant slices one by one into the pan. Keep the flame to medium. Cover it with a lid and let it cook for 5 minutes.
- After 5 minutes, flip the eggplant slices to the other side and let them fry until both sides are golden brown.
- Begun Bhaja is ready. Serve it with steamed rice, luchi, roti, paratha etc.
Video
Notes
- Select the best eggplants to make this dish. Firm fresh, glossy, and small to medium-sized eggplants are best to make begun bhaja. Large or overripe eggplants will usually have spots or blemishes and will also have more seeds to add to the bitterness of the dish.
- Cut the eggplants into uniform pieces after washing. You can make thin slices. This will ensure uniform cooking and crispiness. Typically, ¼-inch thick slices are best to make perfect begun bhaja.
- Coat them evenly with the spice mix. The coating plays a crucial role in ensuring proper frying and the flavor of the eventual dish. You may adjust the spice levels according to your preference or taste tolerance.
- I fry the eggplant pieces in mustard oil for the rich flavor and taste. However, you may also use sunflower oil, vegetable oil or other neutral oils that have a high smoke point to fry them. Use enough oil to shallow fry them. Serve immediately.
- Make sure that the temperature of the oil is always around 350-375°F (175-190°C). this will ensure even and quick cooking of the eggplants without absorbing too much oil. Regulate the flame of your gas stove of induction oven accordingly.
