Bengali Home Cooking
Fried Eggplant or Bengali Begoon Bhaja
Very tasty and easy to prepare, Begoon Bhaja is an easy dish to make.
The procedure consists of three steps:
Cutting the eggplant in round slices
Marinating the slices with turmeric powder and salt
And frying the marinated eggplants in mustard oil
1. Cut the eggplant into about quarter inch thick slices.
2. In case of a long thin variety of eggplant, keep the stem and slice the eggplant lengthwise into
3. The stem will keep the four parts together.
4. Place them on a plate.
5. Sprinkle the turmeric powder over the slices.
6. Then sprinkle salt over it.
7. Marinate the slices by hand.
8. In a moderately hot pan, pour in the mustard oil.
9. Though other oils can be used, we recommend that you use the extra virgin mustard oil. Here is
one place where the pungency of mustard oil brings out the authentic flavor of the Bengali cuisine.
10. Coat the pan evenly with the oil.
11. When the oil is hot, put in the slices of eggplant.
12. Add couple of green chilies.
13. Then cover the pan.
14. Though green chili is optional, we feel it adds a unique flavor to the dish.
15. After several minutes, remove the cover and turn the pieces over.
16. Lower the heat if it is on high.
17. Continue turning over the slices till the eggplants acquire a fried brown color.
18. Turn off the heat.
19. And remove the fried eggplants from the oil onto a plate.
20. This completes the eggplant frying.
21. It takes around 20 to 25 minutes to cook and serves 2 to 3 people.
22. Serve the Begoon Bhaja with hot steamed rice and Daal.
Though fried eggplant is used as a side dish with lentil, we strongly recommend that you try it with
rice alone and, depending on your tolerance to hot food, with a small piece of the fried green chili.
We believe you will be pleasantly surprised by the taste.