Do checkout the other recipes in our Bengali Food Journey: Green Pea Kachori, Baigan Bhaja (this one), Aloo Posto, Shukto, Chanar Korma, Cholar Dal, Ghee Bhat and Steamed Sandesh
Baigan Bhaja
Shallow Fried Disc shaped Egg plant in a Bengali style!
- ¼ tsp turmeric powder
- a pinch red chilli powder
- ¾ tsp salt
- 1½ tsp sugar
- ¾ tsp flour (atta)
- ~80 g mustard oil (for frying)
- Wash the brinjal and chop off its stalk. Cut the vegetable along the cross-section into discs, 2 cm thick. A large brinjal should yield about 6 slices.
- In a mixing bowl, combine the turmeric powder, red chilli powder, salt, sugar, and atta.
- Add the brinjal slices to the bowl and coat them with the spices.
- Cover and let them rest for at least 15 minutes
- Now, heat mustard oil in a skillet till it starts smoking Fry the marinated brinjal slices into the oil one by one till they are golden brown
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Dietary Information
Nutritional Information
| Typical values* | per Serving | contents |
|---|---|---|
| Protein | 0 % | 0 Kcal |
| Fat | 97 % | 177 Kcal |
| Carbohydrates | 3 % | 6 Kcal |
Factoid
Baigan is eggplant in Bengali (or Baigan in Hindi) and Bhaja is "fried". You could choose to air fry the egg plant also but the traditional recipe is shallow fried.
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