Bengali Begun Bhaja or Baingan Bhaja is a dish prepared out of thick slices of the eggplant marinated in spices and coated with rice flour and deep fried. It goes perfectly with rice and dal and even phulka. Here is how to make Baingan Bhajaa Recipe (Step by Step and Video).
Baingan or Eggplant is a rich source of fibre, potassium, Vitamin C and other essential nutrients. It has a soft texture and easily catches the flavour of the spices it is marinated with. Also, its bitter- sweet taste is loved by many all over the world.
It can be used to prepare a wide variety of dishes like the masaledar bharwan baingan or the famous Baingan ka Bharta. Here is an easy recipe of the Bengali Begun Bhaja.
Begun Bhaja is a dish prepared out of thick slices of the eggplant marinated in spices like turmeric and chilli powder, coated with rice flour and shallow fried.
Its crispy texture makes it a perfect evening snack or it can even be served with Roti or Chawal for dinner. Use the large purple variety of eggplant with less seeds to make this dish.
Use of mustard oil to fry Baingan Bhaja gives it an authentic taste, however you can fry it in vegetable oil too.
There is another version of this bhaja in bengali cuisine and it’s called Neem Pata Begun Bhaja. It’s like a stir fry of eggplant with neem leaves added to it.
For now, here is how to make Bengali Begun Bhaja.
What is Bhaja?
Bhaja in Bengali is thick slices of vegetables coated with a gram flour batter and deep fried until crisp. It is a fav Indian (Bengali) tea time snack and can be made using a variety of vegetables like potatoes, cauliflower, onion, eggplant etc.
When the slices of vegetables are cut into long pieces instead of roundels, it’s called lomba bhaja in bengali.
Tips to make best Begun Bhaja
Use the large variety of brinjal that we use to make Baingan Bharta.
Take a brinjal that has less seeds and is fresh. female brinjals have more seeds than male ones. You can check male and female brinjals by looking at the indentations at the bottom. Female have long indentation while the male have round 🙂
Cut the brinjal into same size slices. It will make sure the slices are cooked evenly. Also the slices to make began bhaja should be thick, approx 2 cm each.
You can cut long slices insted of round and then it’s called Lomba Begun Bhaja.
You can choose to skip coating the brinjal in rice flour and just fry directly. Or add maida or all purpose flour instead.
Adding a tsp of sugar along with the spices gives a nice caramelised texture to the brinjal after frying.
Fry the brinjal in mustard oil to get the authentic flavour.
What to serve with Begun Bhaja?
Begun Bhaja and Khichuri is a perfect combination and is loved by all Bengalies. You can also serve it with Dal Rice and even with luchi.
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How to make Begun Bhaja Step by Step
Wash the eggplant and wipe it dry with a kitchen towel. Cut into 2 cm thick slices.
Mix turmeric powder, red chilli powder, sugar and salt in a plate.
Apply this mixture all over the eggplant slices.
Heat mustard oil for shallow frying in a pan.
Coat the eggplant slices with rice flour on both the sides.
Shallow fry in hot oil on high heat until golden brown from both the sides.
Serve immediately.
Baingan Bhaja Video Recipe
Baingan Bhaja Recipe
Begun Bhaja
Bengali Begun Bhaja Recipe, Baingan Fry or Baingan Bhaja Recipe is a dish prepared out of thick slices of the eggplant marinated in spices.
Ingredients
- 1 Eggplant / Baingan Large one
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Sugar
- Salt to taste
- 1/4 cup Rice Flour
- Mustard Oil for frying
Instructions
Wash the eggplant and wipe it dry with a kitchen towel.
Cut into 1 cm thick slices.
Mix turmeric powder, red chilli powder and salt in a plate.
Apply this mixture all over the eggplant slices.
Heat mustard oil in a pan.
Coat the eggplant slices with rice flour on both the sides.
Shallow fry in hot oil on high heat until golden brown from both the sides.
Serve immediately.
Recipe Notes
Use the large variety of brinjal that we use to make Baingan Bharta.
Take a brinjal that has less seeds and is fresh. female brinjals have more seeds than male ones. You can check male and female brinjals by looking at the indentations at the bottom. Female have long indentation while the male have round 🙂
Cut the brinjal into same size slices. It will make sure the slices are cooked evenly. Also the slices to make began bhaja should be thick, approx 2 cm each.
You can cut long slices insted of round and then it's called Lomba Begun Bhaja.
You can choose to skip coating the brinjal in rice flour and just fry directly. Or add maida or all purpose flour instead.
Adding a tsp of sugar along with the spices gives a nice caramelised texture to the brinjal after frying.
Fry the brinjal in mustard oil to get the authentic flavour.
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