Bengali Begun Bhaja

Cook along · 7 steps

Method

1. 1

   Prepare the masala: combine gram flour, salt, turmeric powder, red chili powder, roasted cumin powder, and sugar in a plate. Mix well. Do not add water or oil — it remains a dry masala.

2. 2

   Cut brinjals into round slices about 2 cm thick. Do not cut too thin, as they will shrink when fried.

   

3. 3

   Take each slice and coat it thoroughly with the masala on both sides. Press gently so the masala sticks well. Arrange all coated slices on a plate and let them rest for 15 minutes. They will look dry initially but will become moist later.

4. 4

   Heat oil in a pan for shallow frying. Place the slices in the pan after 15 minutes.

   

5. 5

   Fry on medium flame for 5-7 minutes until the bottom turns golden brown. Flip and fry the other side until equally golden.

6. 6

   Remove from pan and shallow fry the remaining slices the same way.

   

7. 7

   Serve with rice or phulka. Offer to Lord Nityananda with tulsi leaves.