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Begun Bhaja, the renowned deep-fried eggplant dish from Bengal, is known for its distinct flavor and texture. This delectable delicacy comes in various cuts, and I will now share the recipes for two types: Lomba Dantiwala Begun Bhaja, which is long with the stem attached, and Gol Begun Bhaja, which is round-cut.
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- Debjani's Note
- Begun Bhaja!
- Variatoions -Lomba Dantiwala Begun Bhaja or Gol Muchmuche Begun Bhaja
- Tips
- Here is how you make Begunbhaja!
- Gol BegunnBhaja:
- Related recipes using Eggplant / Baingan/ Begun (veg and non-veg)
- Bengali Comfort Food Recipes
- Have you tried the Bengali baingan bhaja recipe from Debjanir Rannaghar!
- Have you tried theBegun BhajaRecipe from Debjanir Rannaghar?
Debjani's Note
Is it worth documenting the recipe for Begun Bhaja? Should I take the time to write about this simple dish? Begun Bhaja is essentially just fried eggplant seasoned with turmeric, salt, and a touch of chili powder. But then I pondered whether it was a matter of necessity or desire, and ultimately, I concluded that I must share this post on Begun Bhaja. It's not just about the recipe itself, but the sentiment behind it. The humble Bengali Begunbhaja holds a special place on my blog, and without a doubt, it deserves to be showcased here.
Begun Bhaja!
The Famous Bengali-styledeep-fried eggplant or Aubergine is Begun Bhaja.
To be honest, I found myself in a predicament. Considering this is a dish that is prepared and enjoyed regularly in Bengali homes, I was at a loss for words. Whether it's a hearty plate of Rice and Dal Puffed Luchi or a simple Roti, Begunbhaja is undoubtedly the ideal accompaniment. As I began writing this post, I soon discovered that I had a lot more to share.
Variatoions -Lomba Dantiwala Begun Bhaja or Gol Muchmuche Begun Bhaja
The versatile Begunbhaja comes in various variations! When enjoyed with Luchi/Kachuri or Roti, the elongated Dantiwala Begunbhaaja shines. However, when paired with Rice, we opt for the round and crispy Gol Muchmuche Begun Bhaja. Now, let me explain the contrast between the Dantiwala Begun Bhaja and the Muchmuche Begun Bhaja.
When it comes to discussing Lomba Dantiwala Begun-Bhaja, I personally consider it to be the refined version of Begun Bhaja. I have fond memories of enjoying this dish at wedding banquets, accompanied by Luchi, a rare treat these days. To be honest, I would attend weddings just to relish the Lomba Dantiwala Begun Vaja and Phulko Luchi. Lomba refers to the elongated shape, while danti represents the stem. In essence, Lomba Dantiwala Begun Bhaja is a long-fried Eggplant with its stem intact.
On the contrary, Gol Muchmuche BegunBhaja is the more modest variation of Bengali Fried Eggplant. It is a regular feature at home, usually served with steaming hot rice and Daal. The Eggplant is sliced into rounds, marinated briefly, and then fried to perfection. This particular form is undoubtedly the embodiment of comfort.
Tips
As per my mother's advice, achieving the perfect Begunbhaja lies in the art of marination and selecting the right cut of Eggplant. Additionally, the quality of the Eggplant itself plays a crucial role. To obtain a crispy yet well-cooked Begunbhaja, it is essential to use the appropriate amount of Mustard oil, marinate the Eggplant properly, and fry it on a low flame. Neglecting these steps may result in a greasy and mushy Begunbhaja with an excessive amount of oil.
Here is how you make Begunbhaja!
I am sharing both recipes separately for the ease of the readers. Choose whichever you prefer and thank me later 😉 .
Lomba Dantiwala Begun Bhaja
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- Author: Debjani Chatterjee Alam
- Total Time: 15 mins
- Yield: 4 People 1x
- Diet: Vegetarian
Description
Lomba Dantiwala Begun Bhaja, a renowned Bengali dish, is a humble rendition of fried Eggplant. It is traditionally served alongside puffed bread made from flour, like Luchi.
Ingredients
UnitsScale
- 1 Eggplant/ Aubergine/ Begun/ Baingan
- 1 Tsp. Turmeric Powder
- ½ Tsp. Red Chili Powder
- ¼ Tsp. Sugar
- ½ Tsp. Salt
- 1 Tsp. Wheat Flour
- 100ml Mustard Oil (for deep frying)
Instructions
- Rinse the Eggplant thoroughly with running water.
- Slice the Eggplant vertically, following the image, including a section of the stem.
- Essentially, the stem should be sliced into pieces along with the flesh.
- Divide a medium-sized Eggplant into 6-8 long, moderately thick slices.
- Next, sprinkle Turmeric Powder, Red Chili Powder, Sugar, and salt onto the Eggplant and gently massage the spices.
- Allow the marinated eggplant to sit for 15 minutes before frying.
- In a pan, heat Oil and maintain a medium-high flame.
- Lightly coat the eggplant with a sprinkle of wheat Flour.
- Proceed to fry the eggplants on both sides until they turn crispy and light brown in color.
- Remove from the Oil and serve Lomba Dantiwala Begun Bhaja with hot Luchi.
Notes
- While sugar is not necessary, adding caramelized sugar to the Begun Bhaja enhances its crunchiness and brings a harmonious balance to the flavor.
- Although red chili powder is not a requirement, I personally choose to include it in order to achieve a well-balanced taste. It's worth noting that in many households, chili powder is not used.
- Similarly, wheat flour is not obligatory, but a light coating of it contributes to achieving a satisfyingly crispy fry.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Frying
- Cuisine: Bengali
Nutrition
- Serving Size: 150g
- Calories: 28.3g
- Sugar: 3.7g
- Sodium: 297mg
- Fat: 28.3g
- Trans Fat: 3.3g
- Carbohydrates: 8g
- Fiber: 4.3g
- Protein: 1.3g
- Cholesterol: 0mg
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Gol BegunnBhaja:
Gol Muchmuche Begun Bhaja
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- Author: Debjani Chatterjee
- Total Time: 15 mins
- Yield: 4 People 1x
- Diet: Vegetarian
Description
A comforting form of Begun Bhaja, Gol Muchmuche Begun Bhaja goes amazingly with Rice-based dishes.
Ingredients
UnitsScale
- 1 Eggplant/ Aubergine/ Begun/ Baingan
- 1 Tsp. Turmeric Powder
- ½ Tsp. Red Chili Powder
- ¼ Tsp. Sugar
- ½ Tsp. Salt
- 100ml Mustard Oil (for deep frying)
Instructions
- Rinse the eggplant thoroughly with running water.
- Remove and discard the stem.
- Slice the eggplant into thick rounds, as depicted in the image.
- Cut one medium-sized eggplant into 4-6 long, medium-thick sections.
- Next, sprinkle turmeric powder, red chili powder, sugar, and salt onto the eggplant slices, and gently massage the spices into the flesh.
- Allow the marinated eggplant to sit for 15 minutes before frying.
- In a pan, heat oil over medium-high heat.
- Begin frying the eggplant, ensuring to cook both sides until they turn crisp and achieve a light brown hue.
- Remove the fried eggplant from the pan and drain any excess oil.
- Serve the Lomba Dantiwala Begun Bhaja alongside hot steamed rice and dal.
Notes
- I refrain from using wheat flour when preparing Gol Begun Bhaja. The thickness of the Eggplant alone provides the desired crunchiness, eliminating the need for flour.
- While Red Chili Powder is not mandatory, I personally opt to include it in order to achieve a well-balanced flavor. It is worth noting that some households do not incorporate chili powder in their recipe.
- Similarly, the addition of sugar is not obligatory. However, caramelized sugar enhances the crunchiness of the Begun Bhaja and contributes to a harmonious flavor profile.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Frying
- Cuisine: Bengali
Nutrition
- Serving Size: 150g
- Calories: 280
- Sugar: 3.7g
- Sodium: 297mg
- Fat: 28.3g
- Saturated Fat: 3.3g
- Carbohydrates: 7.5g
- Fiber: 4.3g
- Protein: 1.2g
- Cholesterol: 0mg
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Have you tried the Bengali baingan bhaja recipe from Debjanir Rannaghar!
Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such asInstagram,YouTube,Facebook,Pinterest, Google News,X, andThread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Have you tried theBegun BhajaRecipe from Debjanir Rannaghar?
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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