Baingan Bhaja is a dish from one of my favorite cuisine i.e. Bengali cuisine. Other name for Baingan Bhaja in Bengali is begun bhaja. Personally I love Bengali cuisine for its simple and light spices choices. Do try this recipe if you love simple yet delicious flavours. This dish can be served as a side dish along with dal rice/chapati.
For this recipe you need egg-plant which we use for baingan bharta. Bharta baingan are the biggest in size among all the variety of egg plants. I have allergy from all the other varieties of egg plants except this one variety, that is why I can only include this variety in my diet. There are many recipes with many versions available for this dish.
In this recipe, you need baingan (egg-plant), gram flour, rice flour, dry mango powder and basic spices. Shallow fry or pan fry slices in either mustard oil or any vegetable oil.
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Duration: 10 minutes (prep time) + 20 mins (cook time) = 30 mins
Ingredients for Baingan Bhaja
|Baingan / Brinjals / Egg plant||2 nos.|
|Gram flour / Besan||3 tbsp|
|Rice Flour||1 tbsp|
|Salt||1 tsp or as per taste|
|Red chilli powder||1 tsp or as per taste|
|Turmeric powder||1/2 tsp|
|Dry mango powder||1/2 tsp|
|Vegetable Oil / Mustard oil||for shallow frying|
Method for Baingan Bhaja
- In a bowl, add gram flour, rice flour, red chilli powder, dry mango powder, turmeric powder, and salt.
- Mix all the dry ingredients well.
- Wash and slice baingan / egg plants in half-inch thickness. (Tip: If you are cutting egg-plant in advance, please keep them in water as brinjals discolors quickly.)
- Coat all the slices well.
- Heat a pan, start shallow frying all the slices.
- Fry from both the sides till crisp and golden brown in color.
- Keep the slices to drain on the kitchen towel.
- Serve Baingan Bhaja hot with dal rice or chapati or enjoy with ketchup/chutney as a snack.
Shopping tip for egg plants :