Lomba Dantiwala Begun Bhaja
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.
Servings 4 People
Calories 28.3kcal
Cost Rs 100
Ingredients
- 1 Eggplant/ Aubergine/ Begun/ Baingan
- 1 Tsp. Turmeric Powder
- ½ Tsp. Red Chili Powder
- ¼ Tsp. Sugar
- ½ Tsp. Salt
- 1 Tsp. Wheat Flour
- 100 ml Mustard Oil for deep frying
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 150g | Calories: 28.3kcal | Carbohydrates: 8g | Protein: 1.3g | Fat: 28.3g | Trans Fat: 3.3g | Cholesterol: 0mg | Sodium: 297mg | Fiber: 4.3g | Sugar: 3.7g
