Begun Bhaja
A standard Bengali side — round brinjal slices marinated with turmeric and salt, then shallow-fried in mustard oil till crisp at the edges and creamy inside. Eaten as the dry companion alongside dal-bhaat (rice + dal) at lunch.
People also search this as begun bhaji.
Ingredients
- Rice Flour (optional) — 8 g
- Turmeric — 4 g
- Brinjal — 350 g (sliced-1cm-rounds)
- salt — 5 g
- Mustard Oil — 50 g
- dry kashmiri chillies — 3 g
Method
- Slice brinjal into 1-cm rounds. Salt them lightly, leave 5 min to draw moisture, pat dry.
- Rub each slice with turmeric, kashmiri chilli, salt and (optional) a thin coat of rice flour for extra crispness.
- Heat 50 g mustard oil till smoking; cool slightly. Lay slices in a single layer, fry medium-low for 3 min each side till deep golden.
- Drain on paper. Serve hot with steamed rice and dal as the dry side of the meal.
Common questions
- How many calories in one plate of Begun Bhaja?
- 145 kcal per plate.
- How much cooking time?
- 22 min — 10 min prep, 12 min cooking.