Saturday, 14 May 2016

Dish #429 - "Begun Bhaja" - Pan fried Brinjal/Aubergine - Bengali Style

A simple and awesome dish I learnt from a friend of mine recently...."Begun Bhaja" or Pan fried Brinjal/Aubergine in Bengali style. To make it fully authentic use pure mustard oil while frying.
Brinjal/eggplant/Aubergine is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. 
It also decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy and overall lower weight.

Brinjal/eggplant/baingan/aubergine - 1 large - cut into half inch round slices
Chili powder - 1 tsp 
Turmeric powder - 1/2 tsp
Garam masala powder (optional) - 1 tsp
Dried mango/amchur powder (optional) - 1 tsp
Rice flour as required
Salt as required
Mustard oil or sunflower oil for frying

Wash the Brinjal/eggplant (baingan) well in water. Pat dry with a kitchen towel.
Now slice the eggplant in ½ inch thick slices.
Soak these slices in salted water for 15-20 minutes. Remove and pat dry all the slices.
Now add all the spice powders and salt and apply evenly to all the slices. Marinate for 5-7 minutes.
Take a shallow frying pan, add the mustard oil for more authentic taste, else any other oil is fine. Keep on medium heat. Take rice flour in a plate. Coat each slice with rice flour. Dust off the extra rice flour.
Now pan fry the baingan slices till crisp and golden brown on both sides.
Drain the fried slices on paper tissues.
Serve Baingan Bhaja hot with yogurt or any Indian bread like rotis or naans.

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