Bota-soho Begun Bhaja
Fried brinjal with stalk on
- Cooking time20 mins
Calories104kcal
Brinjals are possibly native to Bengal which may explain the staggering types of brinjals in our markets—especially in winter. There is no better way to eat brinjals than to fry them in unrefined, pungent, mustard oil. Begun bhaja, meaning fried brinjals, are eaten in many forms. The larger ones are cut in thick discs, while the long, slender ones are split lengthwise along with the stalk and fried. These are traditionally served at wedding lunches or on any large gatherings.
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DonateIngredients
Serves
8
- 400 g slender brinjal (with stalk on)
- 4 g salt
- 4 g sugar
- 2 g turmeric
- mustard oil for deep-frying
Method
- Carefully divide the brinjal in two, keeping the stalk intact. Score a shallow criss-cross pattern across its body for presentation.
- Coat with sugar, salt and turmeric.
- Heat mustard oil for deep-frying. Once it is done smoking and has changed colour to a pale yellow, and its pungent smell has gone, lower the brinjal into the oil. Fry on medium heat in a single layer (in multiple batches, if needed).
- When golden remove from the pan. Serve hot.
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