King of Vegetables!!! Yes its Brinjal....As I mentioned in my earlier posts I just loveeee Brinjal :-) Am here today with a dish from Bengali Cuisine "Baingan Bhaja / Begun Bhaja". Trust me this is the dish who are all hate Brinjal and trust me they will start love it after eating this dish :-) This is a side dish that can be eaten with any variety of rice or just as a snack. Begun is the bengali word for eggplant / brinjal and bhaja means fried. Usually Baingan Bhaja made with masalas, salt and a pinch of sugar for give a little sweetened taste, but I wanted it to be little spice and my family too. Last week, one of my friend of friend posted this begun bhaja pic and after seeing that picture I just wanna make it without any delay. Went twice to the provisions store and I could not find a big brinjal and finally yesterday I got it :-) There is no second thought to change my mind and make something and I started browsing the recipe. I saw so many methods of it and I just made it according to my family taste bud :-) This is an awesome treat for all the brinjal lovers and enjoy making this :-)
INGREDIENTS:
Brinjal / Aubergine / Baingan - 1 Big size
Besan flour - 3 tsp
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Amchur powder - a pinch (optional)
Salt - as needed
HOW TO MAKE:
Wash the brinjal and slice it in a circle about one inch size. Keep it in a bowl of water so that the brinjal will not turn black.
In a plate put all the ingredients except the oil and mix it will little water and make a smooth paste.
Remove brinjal pieces from the water and apply this mixture in both sides of each piece. Keep it in an another plate and let it get soak for 10 mins.
Heat oil in a pan for shallow frying and place the brinjal pieces in a batch depends on the pan size. Cook it in a medium flame to get the brinjal cook evenly. After some time flip to the the other side and cook it well. When it turns golden brown remove it from the pan. Do follow the same for rest of the pieces.
Drain it on the paper towel to remove excess oil.
TIPS:
Besan flour is optional and you can avoid adding that.
A tsp of sugar can be added for little sweetness.
Do not slice more than 1 inch, the thinner you cut the brinjal will take less time to cook.
Lemon juice can be added instead amchur powder.
Coriander powder, cumin powder also can be added.
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