Bhaja bhuji have been an integral part of Bengali cuisine. Bhaja literally translates to “deep fried”. Give them then any vegetable and they would happily make it into a bhaja be it a potato, pointed gourd, banana, Eggplant, cauliflower and so on. It’s important to note that bhaja is different from telebhaja where the later is dipped in gram flour batter and then fried. Bhajas are nothing short of gastronomical delight that always served in the first course of the meal. Most meals in Bengali homes start with a bhaja may be as simple as a aloo bhaja only.
These bhajas or fries also make their presence in most celebratory meal and interestingly then on the plate then five variety is served as that’s seen as a lucky number. One of the most savoured bhaja is the begun bhaja or the aurbergine fry. Cooked in mustard oil this one pairs best with rice and dal
