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Begun Bhaja (Eggplant Fry)

By Mita Mondal
Begun Bhaja is a popular and traditional Bengali dish that is made very few simple spices. The eggplants, also known as "begun" in Bengali. "Bhaja" refers to the cooking technique used in the dish, which involves shallow-frying.
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Prep Time 15 minutes
Cook Time 10 minutes
Marination Time 10 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 129 kcal

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.
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Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Info (Estimation Only)

Nutrition Facts
Begun Bhaja (Eggplant Fry)
Amount per Serving
Calories
 
129
Calories from Fat 108
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Sodium
 
911
mg
40
%
Potassium
 
159
mg
5
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
614
IU
12
%
Vitamin C
 
1
mg
1
%
Calcium
 
35
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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