Begun Bhaja Recipe (Baingan Bhaja)
Recipe: https://recipestripper.com/recipes/81f0949a-9c85-44d7-a9f6-62cd9cf20260
Original source: https://www.vegrecipesofindia.com/baingan-fry-baingan-bhaja-eggplant-fries/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2021/09/begun-bhaja-2.jpg

Begun Bhaja is a classic Bengali dish made with thinly sliced eggplant that is lightly seasoned and fried in mustard oil until crisp. The slices can also be dusted with rice flour and fried. This simple recipe uses basic ingredients and comes together quickly. Begun Bhaja is commonly served as a side with dal rice, khichdi, or roti.
Yield: 4
Prep time: PT15M
Cook time: PT15M
Total time: PT30M

Ingredients
- 1 eggplant (large - 350 to 375 grams, (baingan or aubergine))
- 1 teaspoon kashmiri chilli powder (or paprika)
- ½ teaspoon turmeric powder ((ground turmeric))
- ½ teaspoon sugar (- optional)
- ½ teaspoon garam masala (- optional)
- 1 teaspoon dry mango powder ((amchur powder) - optional)
- salt (as required)
- 5 to 6 tablespoons Rice Flour (or gram flour (besan))
- 6 to 7 tablespoons mustard oil (for pan frying, you can also use sunflower oil)

Instructions
1. [Preparation] Rinse the eggplant (baingain) well in water. Pat dry with a kitchen towel.
2. [Preparation] Now slice the eggplant in ¼ inch thick rounds.
3. [Preparation] Optionally you can soak these slices in salted water for 10 to 15 minutes. Drain the water, remove and pat dry all the slices with a kitchen towel.
4. [Making Begun Bhaja] Now sprinkle turmeric powder, kashmiri red chilli powder, salt and sugar on the eggplant slices. You can also use garam masala powder and dry mango powder if you prefer.
5. [Making Begun Bhaja] Mix the ground spices, seasonings evenly all over the eggplant slices.
6. [Making Begun Bhaja] Set aside to marinate the eggplant slices for 5 to 7 minutes.
7. [Making Begun Bhaja] Heat 3 to 4 tablespoons mustard oil in a shallow frying pan or skillet. Take rice flour in a plate. Dredge and coat evenly each slice with rice flour. Dust off the extra rice flour.
8. [Making Begun Bhaja] Gently place the dredged eggplant rounds in the medium hot mustard oil. Do not overcrowd the pan with the slices.
9. [Making Begun Bhaja] Pan fry until crisp and golden brown on both sides on medium heat. Flip them a couple of times for even cooking.
10. [Making Begun Bhaja] Once they becomes nicely crisp and golden then place the begun bhaja on paper towels so that the extra oil is absorbed.
11. [Making Begun Bhaja] Serve baingan bhaja hot with yogurt or any yogurt dip and some bread or roti or with dal rice or khichdi. They can also be stuffed between bread slices and had as a snack.
12. [Making Begun Bhaja] For best taste have them hot as soon as they are pan fried.