Name: Begun Bhaja
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Ingredients: 0 1 large eggplant (brinjal/aubergine) (brinjal/aubergine); 0.5 tsp turmeric powder; 0.5 tsp red chili powder (adjust to your spice preference); 0 Salt to taste; 0 Cooking oil for frying (mustard oil is traditionally used, but you can use any cooking oil) (mustard oil is traditionally used, but you can use any cooking oil)

Instructions

Wash the eggplant and pat it dry with a clean kitchen towel.
Trim the top and bottom of the eggplant and cut it into thin slices, about 1/4 inch in thickness. You can choose to keep the skin on or peel it, as per your preference.
Place the eggplant slices in a large mixing bowl. Sprinkle turmeric powder, red chili powder, and salt evenly over the slices.
Gently toss the eggplant slices to coat them with the spices. Make sure the spices are evenly distributed.
Heat oil in a frying pan or skillet over medium-high heat. You'll need enough oil to shallow fry the eggplant slices.
Once the oil is hot, carefully place the seasoned eggplant slices into the hot oil in a single layer. Don't overcrowd the pan; fry in batches if necessary.
Fry the eggplant slices until they turn golden brown and crispy on both sides. This should take about 2-3 minutes per side. Use a pair of tongs to flip them over.
Once fried, remove the Begun Bhaja from the pan and place them on a plate lined with paper towels to absorb any excess oil.
Continue frying the remaining batches of eggplant slices until all are cooked.
Serve the Begun Bhaja hot as a side dish with steamed rice or any Indian bread like roti or paratha.
Note- Begun Bhaja is a simple yet flavorful dish that highlights the natural taste of eggplant with a hint of spices. Enjoy it as a part of your Bengali meal.