BEGUN BHAJA / TALE HUE BAINGAN / BENGALI STYLE FRIED BRINJALS (Aubergines or Eggplants)

 

Try out this delicious recipe of fried brinjals from the Bengali cuisine. Thick roundels of brinjals (also known as aubergines or eggplants) are marinated with turmeic powder, chilli powder, salt and sugar and deep fried to perfection. You can also add some flour (whole wheat/ gram flour/ riceflour or corn flour) for a crispy texture.These pair well as an accompaniment with Khichdi or dal chawal.

Ingredients:

Large brinjals ..... 1 or 2 as needed

Turmeric powder .... 1 tsp

Red chilli powder .... 1 tsp

Sugar ...................... 1/4 tsp

Salt ........................ to taste

Rice flour ............... 1 tbsp ( can also use whole wheat flour / Besan / Corn flour )

Mustard oil ............. for frying

Method:

1. Wash the brinjals well and wipe them with a kitchen towel.

2. Cut them into thick slices. You get 5-6 slices from a large brinjal.

3. In a platter mix all the ingredients except oil.

4. Coat the slices with this mixture and rub them well with your fingers.

5. Heat mustard oil in a flat bottomed pan. Bring it to a smoking point and reduce the heat.

6. Slidein the marinated brinjals carefully adding 4-5 at a time.

7. Fry them to a crispy texture turning them intermittently. This may take 4-5 minutes.

8. Remove on a kitchen tissue to remove excess oil.

9. Serve immediately with your meals. They pair well with khichdi or dal chawal.

Check out the video

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is B and I chose Baingan 

Pin for later 

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Dahi Chawal (Farali ) (Barnyard Millet Curd Rice)

E- Elaichi Cup Cakes ( Cardamom Flavoured Cup Cakes )

F - False ke Biscuit ( Lemon Currant Cookies )

G - Gud Wale Pohe ( Sweet Flattened Rice Flakes with Jaggery)

H - Hare Dhaniye ki Sabzi  ( Fresh Coriander Stir Fry )

I - Imli Gosht ( Tangy Mutton Curry )

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

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Baingan Ke Lonje 

Stuffed Brinjals with Podi

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