Baigan Bhaja (Fried Brinjal)

• Servings: 4-5
• Preparation time: 8-10 minutes.
• Frying time: 8-10 minutes(each batch).
• Total time: 20 minutes.

I had this recipe as evening snacks in Russia which is coated with rice flour or corn flour folded with tooth pick. There they used long tender spongy eggplant; no spices, still it was so delicious.  I prepare the recipe  with long tender eggplant with slight variations, I use mild spices.

 In India “Baigan Bhaja” is a traditional Bengali recipe paired with “Bhog khituri” and in Bihar it is  a perfect accompaniment to “Steamed Rice” and “Dal. It is pan fried in mustard oil ; served as side dish, appetiser or snacks. Must try …

Ingredients :

• Brinjal: 500gm (10 slices) long variety
• Refined flour/besan (chick pea flour):1table spoon
• Salt: 1 teaspoon
• Chilly powder: half teaspoon
• Turmeric powder: half teaspoon
• Garlic paste: half teaspoon
• Oil: 2 tablespoon

Preparation:

1. Cut the Brinjal into 5mm to 6mm thin slices in a bowl filled with water (other wise it will turn dark brown as it contains lot of iron)
2. In a shallow bowl, mix the flour with red chilly powder, turmeric powder garlic paste and salt and mix with two table spoon of water, your batter is ready.
3. Coat the slices (both side) of Brinjal with the batter and set aside for 10 minutes.

Method:

1. Heat one tablespoon of oil on a non stick fry pan, spread; when smoke starts  to coming.  Spread the Brinjal in fry pan.
2. Fry on medium flame on both sides till golden brown colour appears. (It takes about 2 minutes each side).
3. Add few drops of oil if required; repeat till all the slices are cooked.
4. Fold the shallow fried Brinjal slices (three or four fold depending upon length of slice). Fix it with tooth pick.

   

   

   

   

   

   

   

   

   

   

Serve immediately while it is crisp.

Baigan Bhaja (Fried Brinjal) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.