Gol Muchmuche Begun Bhaja
A comforting form of Begun Bhaja, Gol Muchmuche Begun Bhaja goes amazingly with Rice-based dishes.
Servings 4 People
Calories 280kcal
Cost Rs 50
Ingredients
- 1 Eggplant/ Aubergine/ Begun/ Baingan
- 1 Tsp. Turmeric Powder
- ½ Tsp. Red Chili Powder
- ¼ Tsp. Sugar
- ½ Tsp. Salt
- 100 ml Mustard Oil for deep frying
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 150g | Calories: 280kcal | Carbohydrates: 7.5g | Protein: 1.2g | Fat: 28.3g | Saturated Fat: 3.3g | Cholesterol: 0mg | Sodium: 297mg | Fiber: 4.3g | Sugar: 3.7g
