Begun bhaja is the simplest of Bengali fries and one of the most loved. A plate of hot rice, dal and a slice of fried brinjal is everyday comfort, and begun bhaja is also one of the five fries traditionally served at Saraswati Puja and with khichuri on rainy days.
Large round brinjals are cut into thick discs, scored, coated in a dry rub of turmeric, chilli powder, salt and a pinch of sugar, and shallow fried in mustard oil. The outside turns brown and slightly crisp while the inside goes soft and custardy. Some families dust the slices with a little rice flour or besan for extra crunch.
At a glance
| Region | West Bengal |
|---|---|
| Cuisine | Bengali |
| Diet | Vegan |
| Course | Side dish |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | brinjal / mustard oil / turmeric |
Ingredients
- 1 large round brinjal (about 400 g)
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp sugar
- 3/4 tsp salt
- 1 tbsp rice flour (optional, for crispness)
- 5-6 tbsp mustard oil
Method
- Cut the brinjal into 1.5 cm thick round slices. Lightly score both sides of each slice in a criss-cross pattern so the spices penetrate.
- Mix turmeric, chilli powder, sugar and salt. Rub the mixture evenly on both sides of every slice and leave for 10 minutes. The slices will release a little moisture.
- If using rice flour, pat a thin dusting on both sides of each slice and shake off the excess.
- Heat mustard oil in a flat frying pan until it smokes, then reduce the heat to medium.
- Place the slices in a single layer. Fry for 4-5 minutes until the underside is deep golden brown.
- Flip, add a little more oil around the edges if the pan looks dry, cover and cook on medium-low for 3-4 minutes until a knife slides through the centre easily.
- Remove onto a plate and serve immediately while the edges are still crisp.
Tips
- Brinjal soaks up oil quickly; resting the salted slices first draws out moisture and means they absorb less.
- Covering the pan after flipping steams the centre so the slice is cooked through before the outside burns.
- Choose a brinjal that is heavy and glossy with few seeds.
Serve with
Hot rice with masoor dal, or with khichuri on a rainy day.