Begun bhaja
Begun bhaja, from above
VegVeganWest Bengal

Begun bhaja

Brinjal, turmeric and hot mustard oil. Few ingredients, many opinions.

25 minTime
1 gProtein each
mildSpice
Fried brinjal, Bengal style2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
132kcalsame
1 gproteinsame
3 gfibresame
25minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)1 large round, in thick discs
Turmeric (ground turmeric)½ tsp
Kashmiri chilli powder1 tsp
Sugar½ tsp
Saltto taste
Mustard oil3 tbsp, for shallow frying

Method

5 steps
  1. 1Cut the brinjal into 1 cm thick discs. Rub with turmeric, chilli, salt and sugar. Rest 10 minutes.
  2. 2Heat the mustard oil in a wide flat pan until it just smokes, then lower to medium.
  3. 3Pat the slices dry and lay them in a single layer. Fry until the underside is well browned.
  4. 4Flip, cover the pan for 2 minutes, then uncover and crisp the second side.
  5. 5Drain on paper and serve straight away with dal and rice, or with khichuri on a rainy day.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Begun bhaja: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
With a main Chingri malai curry40 min
With a main Shorshe ilish35 min
To drink Lebu cha6 min
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