BEGUN BHAJA

We have the almost the same kind of vegetables throughout India but its amazing how each state makes their own version of that dish using locally available spices, oil and herbs. This is my version of the Bengali Begun Bhaja. Authentically the dish is prepared by cutting the eggplant into thick round disks, rubbed with turmeric powder and salt and then fried in the signature Bengali Oil, mustard oil. 

We thoroughly enjoyed this dish with Yellow Mung Dal, Rice and Roti. I personally believe that Mustard oil is what individualizes this dish! Its quick, simple and easy. You can cut and marinate the eggplants ahead of dinner or lunch time and refrigerate. Fry just before serving and then dig into its spicy, flavorful and soft flesh.

Ingredients:

Eggplant, 1 

Mustard Oil, 2 tbsp

Turmeric Powder, 2 tbsp

Salt to taste

Coriander Cumin Powder, 2 tbsp

Red Chili Powder, 2 tbsp

Procedure:

1. Cut the eggplant into thick round disks.

2. Rub in the turmeric, coriander cumin, red chili powder and salt.

3. If not using immediately, refrigerate until ready to fry.

4. Heat mustard oil to its smoking point, then cool and reheat on medium heat. Once hot add in the eggplants and fry on both sides till brown and crisp.

5. Serve hot with dal, rice and rotis!