Lomba Dantiwala Begun Bhaja, a renowned Bengali dish, is a humble rendition of fried Eggplant. It is traditionally served alongside puffed bread made from flour, like Luchi.
- 1 Eggplant/ Aubergine/ Begun/ Baingan
- 1 Tsp. Turmeric Powder
- 1/2 Tsp. Red Chili Powder
- 1/4 Tsp. Sugar
- 1/2 Tsp. Salt
- 1 Tsp. Wheat Flour
- 100ml Mustard Oil (for deep frying)
- Rinse the Eggplant thoroughly with running water.
- Slice the Eggplant vertically, following the image, including a section of the stem.
- Essentially, the stem should be sliced into pieces along with the flesh.
- Divide a medium-sized Eggplant into 6-8 long, moderately thick slices.
- Next, sprinkle Turmeric Powder, Red Chili Powder, Sugar, and salt onto the Eggplant and gently massage the spices.
- Allow the marinated eggplant to sit for 15 minutes before frying.
- In a pan, heat Oil and maintain a medium-high flame.
- Lightly coat the eggplant with a sprinkle of wheat Flour.
- Proceed to fry the eggplants on both sides until they turn crispy and light brown in color.
- Remove from the Oil and serve Lomba Dantiwala Begun Bhaja with hot Luchi.
- While sugar is not necessary, adding caramelized sugar to the Begun Bhaja enhances its crunchiness and brings a harmonious balance to the flavor.
- Although red chili powder is not a requirement, I personally choose to include it in order to achieve a well-balanced taste. It's worth noting that in many households, chili powder is not used.
- Similarly, wheat flour is not obligatory, but a light coating of it contributes to achieving a satisfyingly crispy fry.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Frying
- Cuisine: Bengali
- Serving Size: 150g
- Calories: 28.3g
- Sugar: 3.7g
- Sodium: 297mg
- Fat: 28.3g
- Trans Fat: 3.3g
- Carbohydrates: 8g
- Fiber: 4.3g
- Protein: 1.3g
- Cholesterol: 0mg
Keywords: Begun Bhaja Recipe