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Begun Bhaja

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Description Edit


Begun Bhaja

Fried eggplant. One of the simplest dishes you can ever find here, every east Indian eats it at least once a week. This delicious dish is crispy from outside and soft from inside, brimming with the delicate flaovour of eggplant or brinjal as called in India. I will never forget my aunt's meal of hot dal rice and begun bhaja in Kolkata. My mom also makes them for me.

Ingredients Edit

  • eggplant (Preferably big-sized dark-coloured spotless and with very few seeds. Good quality of eggplant is essential to this dish).
  • salt
  • turmeric powder
  • mustard oil (kachhi ghani or unrefined country oil preferred)
  • a pinch of sugar

Directions Edit

  1. Cut the brinjals into 2cm thick slices.
  2. Stab the slices on their faces with a knife in various places - the more, the better.
  3. Rub thoroughly with salt, sugar (a pinch) and turmeric powder. The sugar is added not for taste but to remove the sappiness of the brinjals.
  4. Keep it in the direct sunlight (at noon) for 15 min.
  5. Heat mustard oil in a pan and deep-fry them till they become dark brown.
  6. Garnish with sliced green chilly. Goes well with steamed rice, naans, bread (sandwich), puris etc.

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