Begun Bhaja Recipe

Cooking Directions

• STEP 1.Slice the eggplant into thin round slices and soak them in salted water for 10 minutes.
• STEP 2.Drain the water and pat dry the eggplant slices with a kitchen towel.
• STEP 3.In a bowl, mix together turmeric powder, red chili powder, salt, and a little water to make a thick paste.
• STEP 4.Coat each eggplant slice with the spice paste on both sides.
• STEP 5.Heat oil in a pan and shallow fry the eggplant slices until they turn golden brown and crispy.
• STEP 6.Remove the fried slices from the pan and place them on a paper towel to absorb excess oil.
• STEP 7.Serve the Begun Bhaja hot as a side dish or as a snack with tamarind chutney.

Cooking Tips

• Soaking the eggplant slices in salted water helps to remove any bitterness and also helps in reducing the oil absorption during frying.
• Make sure to pat dry the eggplant slices before coating them with the spice paste to ensure a crispy texture.
• Adjust the amount of red chili powder according to your spice preference.

Storage and Serving

• Begun Bhaja is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a preheated oven or on a stovetop to regain the crispiness.