Thursday, March 13, 2008

Begun Bhaji {Fried Eggplant}

I LOVE fried eggplants. If there is nothing else and you give me some fried eggplanta nd rice... i am perfectly happy. My default Menu for any meal is this. my husbands is Alloo Bharta (mashed potatoes), Daal (lentils) and rice. Here is my fav. recipe for eggplant or aubergine as some know it.


Eggplant: 1
Turmeric: 2 tsp.
Chili Powder: 1 tsp.
Salt to tase

(Optional - it gives a deeper flavor)
Ginger paste: 1 tsp.
Garilc paste: 1 tsp.
Onion paste: 1 tsp.

1) Wash the eggplant well. Do not peel, only cut off the stem. Then cut into round circles - about 1/4" thick.

2) Make a paste of the turmeric, chili powder and salt by adding a little bit of water. Too much will just make it a watery thin mess, you want to have a thick pasts like cake batter consistency.

3) Now dip and roll the eggplant slices in paste. Make sure to get a thick coat.

4) Add about 2-3 tbsp. of oil - depending on your pan. Heat the oil make sure it doesn't get smoky. Once the oil is ready, place the eggplant slices with the paste in the pan. Don't over crowd the pan!.

5) Cook each side for about 3-4 mins. Keep on medium heat so it cooks evenly inside and not char the outside. You know its done when the inside becomes soft. If its falling apart, its over done...but not a problem, still delicious!

Serve with some Roti or plain rice. We bengalis Love our rice and some have it 3 times a day even!!


copacetic said...

Great recipe - begun bhaji is indispensable for impoverished bachelors like myself!

Steve said...

I must have missed something. I did make this but it didn't seem to soften. Should you add water at any point?

A New Yoker... said...

No water needed, Steve. Just leave it on a low heat and cover it if u must. give it time depending on thickness and size...try again, all the best.