A comforting form of Begun Bhaja, Gol Muchmuche Begun Bhaja goes amazingly with Rice-based dishes.
- 1 Eggplant/ Aubergine/ Begun/ Baingan
- 1 Tsp. Turmeric Powder
- 1/2 Tsp. Red Chili Powder
- 1/4 Tsp. Sugar
- 1/2 Tsp. Salt
- 100ml Mustard Oil (for deep frying)
- Rinse the eggplant thoroughly with running water.
- Remove and discard the stem.
- Slice the eggplant into thick rounds, as depicted in the image.
- Cut one medium-sized eggplant into 4-6 long, medium-thick sections.
- Next, sprinkle turmeric powder, red chili powder, sugar, and salt onto the eggplant slices, and gently massage the spices into the flesh.
- Allow the marinated eggplant to sit for 15 minutes before frying.
- In a pan, heat oil over medium-high heat.
- Begin frying the eggplant, ensuring to cook both sides until they turn crisp and achieve a light brown hue.
- Remove the fried eggplant from the pan and drain any excess oil.
- Serve the Lomba Dantiwala Begun Bhaja alongside hot steamed rice and dal.
- I refrain from using wheat flour when preparing Gol Begun Bhaja. The thickness of the Eggplant alone provides the desired crunchiness, eliminating the need for flour.
- While Red Chili Powder is not mandatory, I personally opt to include it in order to achieve a well-balanced flavor. It is worth noting that some households do not incorporate chili powder in their recipe.
- Similarly, the addition of sugar is not obligatory. However, caramelized sugar enhances the crunchiness of the Begun Bhaja and contributes to a harmonious flavor profile.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Frying
- Cuisine: Bengali
- Serving Size: 150g
- Calories: 280
- Sugar: 3.7g
- Sodium: 297mg
- Fat: 28.3g
- Saturated Fat: 3.3g
- Carbohydrates: 7.5g
- Fiber: 4.3g
- Protein: 1.2g
- Cholesterol: 0mg
Keywords: gol begun bhaja recipe, debjanir rannaghar