Begun Bhaja, often known as Baingan Bhaja, are crispy and tender eggplant fries which can be scrumptious to take pleasure in as a snack, facet or appetizer. Skinny slices of aubergines are dusted with seasonings and rice flour, then pan fried in mustard oil and served as a facet with dal rice or khichdi or roti. Right here you’ll discover step-by-step directions with photographs to make this basic Bengali fashion Begun Bhaja recipe.
About Begun Bhaja
The Bengali phrase “Begun” or the Hindi phrase “Baingan” means eggplant or brinjals or aubergines. In Bengali language the phrase “Bhaja” means fries.
I merely adore eggplants. Stir fried, roasted, mashed…Any approach they’re ready I’m positive to like them! With a terrifically toothsome exterior and calmly flavored flesh, they’re a really versatile ingredient that pairs properly with almost any dish.
At the moment I’m sharing with you my mother’s recipe for the favored Bengali fashion Begun Bhaja. These are fried eggplants, or eggplant fries, made by coating aubergine slices with vibrant Indian spices and rice flour, then shallow frying in mustard oil on the stovetop to crispy perfection. There may be nothing sophisticated right here: simply healthful components stored easy in order that the good flavors and textures actually shine.
Typically the normal model is made by merely frying the eggplant slices coated with floor spices. However in my recipe I dredge the eggplant with some rice flour. This helps to present some crispy style to the fries.
The spiced eggplant slices can be baked or air-fried. I’ve listed the baking and air-frying particulars within the ‘faqs part’ and within the recipe card beneath.
Baingan Bhaja is simple to make in beneath half-hour, and are nice to take pleasure in for a hearty snack or informal lunch.
Do that recipe as a gluten-free and vegan-friendly dish everytime you want some (fried :)) veggies on the plate as a facet dish!
Step-by-Step Information
Learn how to make Begun Bhaja
Prep and Marinate Baingan (Eggplant)
To make the Begun Bhaja you want the big number of eggplant much like the one which we use for Baingan Bharta or Baba Ganoush. The bigger forms of brinjal have much less seeds and extra flesh.
1. Rinse 1 giant eggplant (350 to 375 grams or 1.5 to 2 cups when sliced) and pat dry with a kitchen towel. Slice them into 0.5 cm (¼ inch) width rounds.
Optionally available step: To do away with bitterness of the eggplant, place them in salted water for 10 to fifteen minutes. This helps to take away the bitter juices if any from them. Pat the eggplant slices dry with a clear kitchen towel.
2. Then sprinkle with ½ teaspoon turmeric powder, 1 teaspoon kashmiri crimson chilli powder, ½ teaspoon sugar and salt to style.
So as to add some tangy style and extra taste, you may add about ½ teaspoon of garam masala powder and 1 teaspoon of dry mango powder (amchur powder).
3. Combine and rub the spices and salt on the slices evenly.
4. Put aside and let the eggplant slices marinate for five to 7 minutes whilst you collect the remaining components.
Dredge Eggplant
5. Now add 5 to six tablespoons rice flour to a plate. For those who favor you may skip coating the slices with rice flour. However omitting rice flour will make them much less crispy and they’ll take in extra oil.
It’s also possible to use besan (gram flour) or chickpea flour or semolina (sooji) or all-purpose flour for dredging.
6. Take every slice and place it on the rice flour.
7. Coat the slices evenly by turning throughout the flour. Mud off the remaining rice flour by gently tapping the slices.
Make Baingan Bhaja
8. In a shallow frying pan or skillet, warmth 4 tablespoons of mustard oil or most popular neutral-flavored oil.
Place the brinjal slices within the scorching oil. You wish to make sure that the pan isn’t too crowded or they gained’t fry correctly. So that you may have to work in batches relying on the dimensions of your pan.
9. When one facet is crisp and golden, flip over every slice.
10. Fry the second facet till golden. You possibly can flip forwards and backwards a few occasions for even cooking.
A method to examine if the eggplant is cooked is by piercing it with a knife. If the eggplant has change into tender and softened, the knife will move by means of it simply with none resistance.
11. Place the fried brinjal slices on kitchen paper towels in order that the additional oil is absorbed. Fry the remaining dredged eggplant slices in batches.
Add 2 to three tablespoons mustard oil or as required later whereas frying the remaining batches.
12. Serve Begun Bhaja instantly whereas scorching and crispy. You possibly can have them as a facet vegetable fried dish with a comforting meal of dal and steamed rice or khichdi with some yogurt or with roti or bread.
FAQs
Completely, be happy to make use of your most popular flour to dredge the eggplant. Strive chickpea flour, gram flour (besan). You need to use all-purpose flour or semolina (rava or suji) as properly if you happen to aren’t involved with this being a gluten-free snack.
Whereas I exploit mustard oil to make Begun Bhaja, if this isn’t obtainable to you merely swap for sunflower oil or different excessive smoke level neutral-tasting oil.
Take pleasure in as a snack with plain yogurt, a inexperienced chutney, or your favourite sauces. Add a basket of naan or roti for a hearty appetizer.
As a facet dish they’re scrumptious to pair with dal, rice, or simply about any Indian meal!
You possibly can even use freshly fried Baingan Bhaja to make sandwiches. Load slices of bread with the eggplant, lettuce, slices of onion, and any sauce you want for a filling lunch.
The Begun Bhaja undoubtedly have one of the best style and texture when loved proper after being fried. Leftovers may be saved in a container and eaten on the identical day. However they may change into delicate and gained’t style crispy.
Sure, you may actually use any technique you prefer to prepare dinner the fried eggplant. Bake at 190 levels Celsius (380 levels Fahrenheit) on a parchment lined baking sheet for 20 to half-hour, or till brown and crispy.
Air fry at 190 levels Celsius (380 levels Fahrenheit) for 15 to twenty minutes or till the eggplants are crisp and tender.
For each strategies remember to flip the slices midway by means of prepare dinner time. Additionally brush the slices with some oil when they’re half completed.
Extra Vegetable Fries!
Potato Recipes
Bhindi Recipes
Vegan Recipes
Gluten Free Recipes
For those who made this recipe, please remember to fee it within the recipe card beneath. Sign Up for my e-mail publication or you may comply with me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.
By Dassana Amit
Begun Bhaja are skinny slices of aubergines dusted with seasonings and rice flour, then pan fried and served as a facet with dal rice or khichdi or roti.
Prep Time 15 minutes
Cook dinner Time 15 minutes
Complete Time 30 minutes
Servings 4
Stop your display screen from going darkish whereas making the recipe
This Begun Bhaja submit from the weblog archives first printed in August 2009 has been republished and up to date on 2nd September 2021.
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