Bengali taste buds are interesting. Their curious minds experiment with cooking veggies in multiple ways. Fried Aubergine, also known as begun bhaja, is a traditional Bengali dish that has won the hearts of millions of people for centuries, it is still cooked in Bengali homes today. One of the most known and delicious winter specials in traditional Bengali cuisine.

It is hard for you to imagine the taste of this wholesome Begun bhaja, if you have never tried it before. To sum it up, let’s just say that it’s probably unlike anything you’ve ever eaten, especially if it’s been properly marinated and fried. You will just gonna love the final look of this mouthwatering recipe! The simplicity and distinct flavor of the recipe for begun bhaja, make it stand out from the rest.

As a Bengali, I grew up eating this comforting treat and still look for excuses to make it. If you haven’t tried this dish yet, I implore you to do so at least once. You won’t be let down, I’m sure of it. It always brings back memories for me when I speak about begun bhaja recipe. I have countless pleasant nostalgia associated with this easy and exquisite toothsome dish.

During the winter, I can still reminisce about the time my mom used to make it. We would happily eat it whenever she served it to us, usually as a side dish with rice, dal, or khichuri. She used to make luchi sometimes on the weekends and serve it with mouthwatering begun bhaja.

The Bengali term “Begun” implies aubergines or eggplants. Fries are referred to as “Bhaja” in Bengali. Being an aubergine fan, I eat them in every shape and process, mashed, roasted, and stir-fried. They are a highly adaptable item that goes well with almost any cuisine because of their superbly chewy skin and mildly flavored flesh.

It’s a vegan, very light, and healthy dish. Aubergines and eggplants are full of nutrients. They are an excellent source of minerals and vitamins. They have a significant amount of antioxidants. Regular consumption of Aubergine may improve a variety of health conditions, including cholesterol and blood sugar. They are great for losing weight since they are low in calories and high in fiber. Plus, it is a super easy recipe that gets prepared within 30 minutes. It is one of the most versatile dishes which can be relished with both rice items and flatbreads. It requires minimal ingredients and lesser arrangement to get prepared.

Lucky for you. Begun bhaja is an absurdly easy recipe to follow. The aubergine pieces in the Begun bhaja Bengali recipe are marinated in turmeric powder, salt, and chili powder before being light or deep-fried in mustard oil. This dish is a tender and juicy savory delight, made by shallow frying aubergine slices in mustard oil. The aubergines can acquire a beautiful amber-colored crust thanks to the salt in the marinade, and the dish’s flavor is enhanced.

On a busy day, you can definitely try this dish if you have 20 minutes to spare. You can simply make this begun bhaja and serve this with kachamorich (raw green chili) and plain rice. This is a deadly combination any Bengali can ever get. You will have the best taste if you eat it with some hot rice and dal. It is a meal that may be enjoyed with khichuri, dal-rice, or as a side dish with khichuri, plain rice, luchi, parata, or rooti because of its versatility.

Today, I’m going to share with you my mother’s recipe for the well-known Bengali dish Begun Bhaja. Simple, healthful ingredients are used in this dish, keeping things uncomplicated so that the fantastic flavors and textures may truly stand out. It just needs a few ingredients, all of which are conveniently found in any kitchen. It is a true Bengali delicacy, and the preparation is simple yet elegant. The nicest thing about the dish is how quickly and easily it can be made in 20 to 30 minutes. So, let’s jump into the recipe.