Begun Bhaja / Pan fried Brinjal

08 Nov Begun Bhaja / Pan fried Brinjal

Begun Bhaja—Pan fried Eggplant Slices. This is a traditional recipe from Bengal that is favourite with its natives. Begun Bhaja uses the big variety of Brinjal we normally use for Baingan Bhartha. Firstly The eggplant slices are marinated with some spices and then pan fried. Begun Bhaja is a favourite in my family. We happened to taste this in one authentic Bengali Dhaba here in Mumbai. It was so tasty that I was clean bowled by the dish. Ever since I tasted this dish, whenever I see this variety of baingan, this is the only recipe that comes to my mind.

This is an easy, quick to make and a delicious side dish. When you find less time in your hands, this dish comes in handy. You can have it with roti or rice. I found it more tastier with rice. I roasted them in cast iron pan and hence reduced the use of oil considerable.

Finally, I used ½ tsp jaggery in my spice mix that gets caramalised on roasting giving the eggplant a dark brown colour and a sweetish tinge which my family loves. However, if you prefer a light colour, omit the jaggery powder.

Print Recipe

Begun Bhaja

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Bengal

Keyword: Baingan, brinjal, eggplant, pan fried,

Servings: 4 people

Author: Rama G

Ingredients

• 1 large Eggplant
  
  
• 1 tsp besan
  
  
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp Jaggery powder (optional)
• salt to taste

Instructions

• 
  
  

  Wash and pat dry the eggplant

  
  
  
  
  
  
  
• 
  
  

  Slice them to ½” / 2 cm thick slices.

  
  
  
  
  
  
  
• 
  
  

  Mix besan with the spice powders in a bowl. Add 1 tsp oil if
  required.

  
  
  
  
  
  
  
• 
  
  

  Toss the eggplant slices in the spice mix.

  
  
  
  
  
  
  
• Make sure that each slice is coated well with
  the spice mix. Rest for 10 minutes
  
  
  
  
• 
  
  

  Heat a heavy cast iron pan / or any heavy pan and brush with oil

  
  
  
  
  
  
  
• 
  
  

  Place the slices and roast till both sides are golden brown.
  

  
  
  
  
  
  
  

Notes

1. Take a brinjal that has less seeds and is fresh.
2. Traditionally Bhajas are shallow fried in mustard oil. You can use any oil of your choice.
3. I have used Besan for coating. If you prefer, you can use rice flour.
4. I used ½ tsp jaggery in my spice mix that gets caramalised on roasting giving the eggplant a dark brown colour and a sweetish tinge which my family loves.
5. If you prefer a light colour, omit the jaggery powder.

Begun Bhaja tastes best when served with rice and Cholar Dal