Begun or Brinjal or Aubergine as you call it. Begun Bhaja is a fried eggplant snack traditionally made in Bengal as an accompaniment to a meal. The great bhaja had a crisp skin and tender and flavourful flesh derives most of the flavours from the mustard oil it is cooked in along with a medley of spices..
Prep Time
10 Minutes
Cook Time
8-10 Minutes
Servings
people
INGREDIENTS
• 1 Brinjal Medium
• 1.5 Tsp Red chili powder
• 1/2 Tsp Turmeric powder
• 1 Tsp Lemon Juice
• 4 Tsp Poppy seeds KhusKhus / Posto
• 2 Tbsp Rice flour For dusting
• Salt to taste
• Mustard Oil For frying (Sarso Ka Tail)
INSTRUCTIONS
1. Wash and pat dry the brinjal. Cut in thick uniform roundels.
2. Mix Turmeric and chili powder with some salt and rub on both sides of the brinjal slices.
3. Heat the oil . Meanwhile allow the brinjal to marinate.
4. Now dust the slices with rice flour on both sides and shake off extra flour.
5. Fry th slices in hot oil on both sides in a way that the flesh cooks well and the outer skin is just crisp( not burnt). Adjust the heat to get a perfect crisp skin.
6. Drain on a kitchen towel
7. Garnish with lemon wedges and coriander and serve hot with Meal or like a snack at tea time.
RECIPE NOTES
Cut the slices uniformly to allow uniform cooking. Brinjal can be cut in long strips also.
After marination the rice flour helps to absorb extra moisture to make it crisp while frying. This can be replaced by cornstarch or flour.
Use of mustard oil lends a unique authentic flavour to the dish. This can be replaced by any cooking/ vegetable oil.
Chef: Dr. Ruchi Mittal (milesnmeals)
Videographer: Ramesh Sharma
Editor: Aayush Tandon
Begun or Brinjal or Aubergine as you call it. Begun Bhaja is a fried eggplant snack traditionally made in Bengal as an accompaniment to a meal. The great bhaja had a crisp skin and tender and flavourful flesh derives most of the flavours from the mustard oil it is cooked in along with a medley of spices..
Prep Time
10 Minutes
Cook Time
8-10 Minutes
Servings
people
INGREDIENTS
• 1 Brinjal Medium
• 1.5 Tsp Red chili powder
• 1/2 Tsp Turmeric powder
• 1 Tsp Lemon Juice
• 4 Tsp Poppy seeds KhusKhus / Posto
• 2 Tbsp Rice flour For dusting
• Salt to taste
• Mustard Oil For frying (Sarso Ka Tail)
INSTRUCTIONS
1. Wash and pat dry the brinjal. Cut in thick uniform roundels.
2. Mix Turmeric and chili powder with some salt and rub on both sides of the brinjal slices.
3. Heat the oil . Meanwhile allow the brinjal to marinate.
4. Now dust the slices with rice flour on both sides and shake off extra flour.
5. Fry th slices in hot oil on both sides in a way that the flesh cooks well and the outer skin is just crisp( not burnt). Adjust the heat to get a perfect crisp skin.
6. Drain on a kitchen towel
7. Garnish with lemon wedges and coriander and serve hot with Meal or like a snack at tea time.
RECIPE NOTES
Cut the slices uniformly to allow uniform cooking. Brinjal can be cut in long strips also.
After marination the rice flour helps to absorb extra moisture to make it crisp while frying. This can be replaced by cornstarch or flour.
Use of mustard oil lends a unique authentic flavour to the dish. This can be replaced by any cooking/ vegetable oil.
Chef: Dr. Ruchi Mittal (milesnmeals)
Videographer: Ramesh Sharma
Editor: Aayush Tandon
