Begun Bhaja? (Pan-seared Eggplant)

begun bhaja pan seared eggplant multip img 0 49e6bce9
begun bhaja pan seared eggplant multip img 0 49e6bce9

Begun Bhaja? (Pan-seared Eggplant)

This is a Bengali recipe made using Aubergine/Eggplant. My father grew up in Kolkata, India and growing up our Monday lunch would usually be Begun Bhaja, Dal (lentil curry) and Rice. This recipe is very close to my heart and makes me very nostalgic. I tweaked his recipe a little to make the crust crispy. It is usually combined with Dal and rice, but it is very flavorful by itself so it can be an appetizer as well.

1 Eggplant
Turmeric powder
Red chili powder, Roasted cumin powder, Coriander powder
Gram flour/besan
Salt to taste
Oil of your choice to shallow fry


-Slice the eggplant (keep it a moderately thick)
-In a large bowl, add in 2 tsp turmeric powder, 1 tsp of the rest of the spices and salt as per your preference.
-Add in two tbsp of gram flour and mix well
-Add in the eggplant slices in this mixture and make sure every slice coats well with the spice mix.
-Cover and let it sit for about an hour so the flavors sink in the eggplant
-In a pan, add some oil, place the eggplant slices and fry them until the eggplant softens. Due to the gram flour, you might see some portion of the slice turning brown (like a bread crumb coating).

There you go, Begun Bhaja is ready! ☺️

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