All About Begun Bhaja Recipe

Begun Bhaja, a popular Bengali dish originating from India, is a flavorful and simple preparation of fried eggplant (begun) slices. It holds a cherished place in Bengali cuisine, celebrated for its delightful blend of textures and flavors. To create this dish, thin slices of eggplant are coated with a mixture of turmeric, chili powder, salt, and sometimes other spices, lending them a subtle yet inviting taste. The coated slices are then shallow-fried until they attain a crispy exterior and a tender interior.

Begun Bhaja can be served as a standalone snack or a side dish, often accompanying staple Bengali meals like rice and lentils. Its distinct aroma and crispy texture make it a favorite among both locals and food enthusiasts worldwide. The dish’s versatility allows for variations, such as using different spices or marinating the eggplant slices prior to frying. Regardless of the preparation, Begun Bhaja exemplifies the essence of Bengali culinary traditions, reflecting the region’s love for simple yet delectable dishes that showcase the natural flavors of the ingredients.

Ingredients Of Begun Bhaja Recipe:

• 1 large eggplant (aubergine)
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• ½ cup chickpea flour (besan)
• Oil for frying
• Fresh coriander leaves for garnishing (optional)
• Lemon wedges for serving

Step By Step Instructions Of Begun Bhaja Recipe:

Step 1: Preparation

• Wash the eggplant thoroughly and pat it dry with a paper towel.
• Cut off the stem and slice the eggplant into thin rounds, about ¼ inch thick. You can leave the skin on for added texture and flavor.

Step 2: Marination

• In a mixing bowl, combine turmeric powder, red chili powder, and salt. Mix well to create a spice blend.
• Sprinkle the spice blend over the eggplant slices, ensuring both sides are coated evenly. Let the eggplant marinate for about 15-20 minutes. This will help the spices penetrate the eggplant slices.

Step 3: Coating

1. After marinating, sprinkle chickpea flour (besan) over the eggplant slices. Coat each slice thoroughly on both sides, pressing gently to ensure the flour sticks to the eggplant.

Step 4: Frying

• Heat oil in a frying pan over medium heat. You’ll need enough oil to submerge the eggplant slices partially.
• To check if the oil is ready, drop a small pinch of besan into the oil. If it sizzles and rises to the surface, the oil is hot enough for frying.
• Carefully place a few coated eggplant slices into the hot oil. Be cautious not to overcrowd the pan.
• Fry the slices until they turn golden brown and crispy on both sides. This should take about 3-4 minutes per side.
• Use a slotted spoon to remove the fried eggplant slices and place them on a plate lined with paper towels to absorb excess oil.

Step 5: Serving

1. Arrange the crispy Begun Bhaja slices on a serving platter.
2. Garnish with freshly chopped coriander leaves, if desired.
3. Serve Begun Bhaja hot with lemon wedges on the side. The tangy lemon juice complements the flavors of the fried eggplant perfectly.
4. Begun Bhaja can be enjoyed as a side dish with rice and dal, or as a standalone snack.

Tips Of Making Begun Bhaja Recipe:

• Use a large eggplant with firm, unblemished skin for the best results.
• Adjust the amount of red chili powder according to your spice preference.
• Ensure the oil is at the right temperature before frying to achieve crispy slices.
• Do not overcrowd the pan while frying, as it can lower the oil temperature and result in soggy slices.
• You can add a pinch of asafoetida (hing) to the spice blend for added flavor.
• Leftover Begun Bhaja can be stored in an airtight container and reheated in an oven for a short period to regain crispiness.

Enjoy the delightful crunch and rich flavors of homemade Begun Bhaja – a beloved dish that captures the essence of Bengali cuisine!