Saturday, October 30, 2010

Begun Bhaja - Bong Brinjal Fry

Rice + Dal + This Dish = Happy + Content + Abbas (On the dinner table)

He is simply fond of Begun Bhaja. It is a 'no fancy', humble Bengali accompaniment on one's comfort platter. The turn off of this dish is that brinjal consumes a lot of oil. One tip that helps in reducing the oil absorption is to add a hint of sugar while marinating the brinjal slices. The best of Begun Bhajas can be made when the Brinjals take their own sweet time to get fried on the lowest of flames.


Brinjal - 1 large, cut into thick slices
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Sugar - 1/2 tsp
Salt - to taste
Oil - for shallow frying

Mix all the ingredients (except oil) such that all the Brinjal slices are coated with Masala. Heat oil in a pan and place 2-3 slices, depending on the size of the pan. Lower the heat and close with a lid. After 3-4 mins, turn the slices upside down and cover with lid again. Continue to cook till the brinjals are cooked completely. Increase the heat and remove the slices by slightly pressing them with a spatula to drain out excess oil.

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