Thinly sliced eggplant coated in turmeric and salt, pan-fried until gorgeously golden and crispy at the edges — the quintessential Bengali side dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
-
1
Sprinkle eggplant slices with turmeric, chilli powder, and salt. Let sit 5 min.
-
2
Heat mustard oil in a frying pan until it smokes lightly, then reduce heat.
-
3
Fry eggplant slices in a single layer, 2-3 min per side until deep golden.
-
4
Drain on paper towels.
-
5
Serve hot alongside dal bhat.
Did You Know?
In Bangladesh, begun bhaja is the first dish many children learn to cook, making it a rite of passage in Bengali kitchens.
Chef's Notes
The Story Behind Begun Bhaja
Begun bhaja is among the most ancient and unchanged dishes in Bengali cuisine. Eggplant has been cultivated in the Bengal region for over a thousand years. The use of mustard oil — pungent and distinctly Bengali — gives begun bhaja its characteristic flavor that sets it apart from eggplant preparations in other cuisines.
More Bangladeshi Dishes
Easy
📜 Story
Alu Bhorta
Mashed Potato with Mustard Oil
Everyday lunch or dinner
Medium
📜 Story
Beef Bhuna
Beef Bhuna
Lunch or dinner
Medium
📜 Story
Bhuna Khichuri
Spiced Lentil Rice
Rainy days, Fridays, special occasions
Easy
📜 Story
Borhani
Spiced Yogurt Drink
With heavy meals, especially at weddings
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!