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%Begun Bhaja

Lomba Dantiwala Begun Bhaja


Description

Lomba Dantiwala Begun Bhaja is a simple fried form of Eggplant and is a famous Bengali delicacy served as a side with flour-based puffed bread such as Luchi.


Ingredients

Scale
  • Eggplant/ Aubergine/ Begun/ Baingan: 1
  • Turmeric Powder: 1 Tsp.
  • Red Chili Powder: 1/2 Tsp.
  • Sugar: 1/4 Tsp.
  • Salt: 1/2 tsp.
  • Wheat Flour: 1 Tsp.
  • Mustard Oil: 100 ml (for deep frying)

Instructions

  1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/07/Begun-Bhaja-Making-1.jpg"][/url]
  2. Wash Eggplant under running water.
  3. Cut the Eggplant longitudinally as shown in the picture with a portion of the stem.
  4. Basically, the stem will be cut into pieces along with the flesh.
  5. One medium-size Eggplant to be cut into 6-8 long medium-thick portions.
  6. Now sprinkle Turmeric Powder, Red Chili Powder, Sugar, and salt over the Eggplant and rub the spices.
  7. Leave the marinated eggplant for 15 minutes before frying.
  8. Heat Oil in a pan and then keep the flame medium high.
  9. Sprinkle little wheat Flour over the eggplant and coat lightly.
  10. Now start frying the eggplants from both sides until crisp and light brown in color.
  11. Strain from Oil and serve Lomba Dantiwala Begun Bhaja with hot Luchi.

Notes

Sugar is optional, however, caramelized sugar makes the Begun Bhaja more crunchy and also balances the flavor.
Red Chili Powder is optional however, I prefer to use it to balance the flavor. In several families, they don't use chili powder.
Wheat-flour is optional again, however, the light coating helps in getting crunchy fry.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Side Dish
  • Cuisine: Bengali

Nutrition

  • 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
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