Chaler payesh post,here comes the second Bengali recipe for this week,begun bhaja which i made for lunch thali.Begun bhaja means (shallow) fried eggplants(aubergine).Bengalis serve this as an accompaniment for rice,rotis or just as a snack.They make varieties of bhaja with potato, bitter gourd etc & there should be at least one bhaja in their authentic lunch menu for sure.Usually bengali bhaja is made in a very simple way by slicing and marinating bigger sized brinjal with turmeric powder,salt and a pinch of sugar & shallow fried in oil.But being a south indian girl,i wanted it to be little spicier.So i just tweaked the actual recipe according to my taste bud .When i googled,I saw many variations for this bhaja recipe like adding garam masala,dusting the begun in poppy seeds,rice flour,wheat flour or maida before frying to avoid oil consumption and to get a beautiful brown layer on top.But i did not want to deviate much from the original bengali style and so i followed this simple one.I referred many websites and Sanjeev kapoor’s video for this recipe.
As i am a big fan of brinjal,i loved this bhaja very much and i started making this bhaja for our South Indian sambar & Rasam rice too .Its so easy to make and u can prepare it within 10-15 minutes including marination time.I strongly recommend all the brinjal lovers to try this recipe at least once.U will love the simplicity of this recipe and of course the taste . But one thing,u should drain the brinjal in a tissue paper well before u eat else u may have to consume a week’s calorie in one meal .Ok , Lets proceed how to make this easy bengali style begun bhaja recipe ..
Enjoy begun bhaja with roti,dal rice or sambar sadam or rasam! Tastes great with anything & everything
Do check out my other related posts for this recipe
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