Begun bhaja (fried brinjal)
Thick rounds of brinjal rubbed with turmeric, chilli, salt and a pinch of sugar and shallow-fried in mustard oil until creamy inside and browned outside: the bhaja that starts a Bengali meal of dal and rice, and is served with khichuri at Durga Puja. Potatoes, pumpkin and potol are fried the same way (aloo, kumro and potol bhaja), and some dust the slices with rice flour or besan for crispness.
- 30 minTime
- 22 minHands-on
- 4Portions
- 1 gprotein per portion
- 150kcal per portion
Ingredients for 4 portions
- 1Brinjal, large
- 3 mlTurmeric
- 3 mlRed chilli powder
- 3 mlSugar
- to tasteSalt
- 4 tbspMustard oil
Method
- Cut the brinjal into 1 cm thick rounds and score them lightly in a criss-cross on both sides.
- Rub the slices all over with the turmeric, red chilli powder, sugar and salt.
- Leave the slices for 10 minutes, until they start to sweat a little.
- Heat the mustard oil in a large frying pan until it smokes lightly, then turn the heat down to medium.
- Fry the slices in a single layer, in two batches, for 3–4 minutes a side, until browned outside and completely soft inside; cover the pan for the first few minutes so they cook through. Drain on kitchen paper and serve hot.
