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.

Sukkal Sungata Upkari (Dry Prawns - Konkani style)

Dry prawns known as "Sukkal Sungat" in konkani is easily available in most Super markets all over the world, and can be good substitute when its not easy to go out and buy fresh prawns. It can be stored in air tight containers for upto 6 months and can be cooked in less than 10 mins.
I learnt this recipe from my Mom.You can add either small pieces of potatoes or brinjal in the curry to enhance the taste.
I have used green brinjal/eggplant in this preparation.

Granny's Puddi Sagle (brinjal masala dry)

Brinjal or Egg Plant, is rich in Vitamin A & B, Calcium, fibre, folic acid, sodium, vitamin C and potassium. It is also sometimes known as poor man's meat.

Brinjal however is not liked by many people, but try making this dry masala brinjals, which was made by my Granny, and trust me you will start liking brinjal rightaway.

This dish is a modified version of the so called "Ennegai" of North Karnataka.