Begun Bhaja is one of the most beloved and simple dishes that every Bengali loves. This traditional Bengali-style fried eggplant dish airs well with dal and steaming rice, because it is crispy on the outside and soft and flavorful on the inside. With its unique spices and the perfect balance of textures, Begun Bhaja is an excellent example of Bengali culinary finesse.
What Is Begun Bhaja Made Of?
Begun Bhaja is made using sliced eggplant, also known as brinjal, which is marinated in a mixture of turmeric and salt, sugar and flour before frying. Bengali Begun Bhaja typically calls for minimal ingredients that enhance the natural flavor of the eggplant. The dish requires mustard oil, which gives it reai, unique flavor, but you may substitute vegetable oil if preferred. Here’s what you’ll need to prepare this iconic dish:
Eggplant (Brinjal/Baingan): Large, firm, and fresh eggplants are ideal for this dish.
Mustard Oil: This provides a pungent, nutty taste that is characteristic of Bengali dishes.
Turmeric Powder: A staple in Indian cuisine, turmeric adds color and flavor.
Salt: Essential for taste and helps release moisture from the eggplants.
Flour : Helps for binding.
Chili Powder (optional): For those who love a bit of heat, chili powder can be added.
Why Is Eggplant Called Begun in Bengali?
The term “Begun” comes from the Bengali language, where “be” means “without” and “gun” translates to “qualities” or “goodness.” While many mistakenly interpret this to mean that eggplants lack nutrients, they are, in fact, rich in fiber, vitamins, and minerals. Begun Bhaja is loved not only for its taste but also for its health benefits – eggplants are low in calories, high in antioxidants, and provide a good source of dietary fiber, making it a healthy addition to any meal.
How to Make Authentic Bengali Begun Bhaja
Follow this step-by-step recipe to prepare delicious, crispy Begun Bhaja just the way it’s enjoyed in Bengali households.
Ingredients
- 1 large eggplant (cut into thick, round slices)
- 2 tbsp mustard oil (or any oil of choice)
- Flour for binding
- 1 tsp turmeric powder
- ½ tsp salt (or as per taste)
- ½ tsp chili powder (optional, for added spice)
Prepare the Eggplant: Wash and pat dry the eggplant. Slice it into 1 cm thick, round pieces. Ensure the thickness is even to ensure uniform cooking.
Marinate the Slices: In a bowl, mix turmeric, salt, and chili powder. Rub this spice mix generously onto each side of the eggplant slices. Allow them to rest for about 10-15 minutes to absorb the flavors and release excess moisture.
Heat the Oil: Heat mustard oil in a frying pan over medium heat. Wait until the oil is hot but not smoking, as this will bring out the best flavor without burning the spices.
Fry the Eggplant Slices: Gently place the marinated eggplant slices in the hot oil. Fry them on each side for about 3-4 minutes or until they turn golden brown and crisp. Avoid overcrowding the pan; fry in batches if needed.
Drain Excess Oil: Remove the fried eggplant slices and place them on a plate lined with paper towels to drain excess oil.
Serving Suggestion:
Serve Begun Bhaja hot with steamed rice, dal, or khichuri for a traditional Bengali meal. You may also garnish it with fresh coriander leaves or sprinkle a bit of black salt for added flavor.
