The authentic begun bhaja recipe simply calls for thick slices of begun or eggplant smeared with salt and turmeric powder, and then fried in mustard oil till they turn dark brown. This is the original and traditional Bengali style, begun bhaja recipe, which is quick, easy, and absolutely fuss-free. Earlier, the thick cuts of begun or baingan would be deep fried; however, now I prefer them to be shallow fried. Thus, being able to limit our oil intake.

This is a classic Bengali comfort food that comes together in no time. In traditional Bengali meals, begun bhaja and ruti are a classic vegetarian breakfast dish. But it works equally well as a quick weeknight dinner when you are running low on time or energy, or you don’t want to stand long hours in the kitchen for an elaborate meal.

Table of Contents

Ingredients for Begun Bhaja

1 Eggplant or Begun (Baingan) – large
1 tsp Turmeric Powder (Haldi)
Salt
1/2 tsp Sugar
Mustard Oil to fry

Recipe Instructions

Wash and pat dry the begun or eggplant. Make sure it doesn’t have any small holes on its surface, which are usually indicative of the presence of insects. If you find some, then carve such a portion out, thus making sure that the vegetable is fit for consumption.
Cut off the top stem and discard it. Now slice the remaining begun into an inch-thick slices. Too thin would make the begun bhaja fall apart while cooking, and too thick would leave the centre uncooked.
Lay the eggplant pieces on a plate and sprinkle some turmeric powder, salt, and a pinch of sugar on them. Smear them nicely so that they get coated well. Now turn them over and repeat the process.
Allow them to sit for 4-5 minutes. You will find them releasing some water. Discard that water.
Now, heat some mustard oil in a skillet or a frying pan. Eggplant soaks up a lot of oil initially, so keep that in mind. You might need to add some more midway.
Once the oil is smoking hot, turn down the heat and let it cool down a bit. Once cooled, place the eggplant slices gently in the pan. Be very careful, as it is going to splatter a lot. Now allow them to cook on medium-low heat. We are looking for a beautiful dark brown colour while the center cooks.
Once done, turn them over. If you find the pan dry, drizzle a teaspoon of oil, but not more. It may seem less now, but once done, these begun bhaja pieces will release the oil back into the pan.
When both sides are done beautifully, dark brown, take the begun bhaja out very gently and serve them hot.

Serving suggestions

Begun bhaja is best relished with soft and melt-in-mouth Bengali luchis. It is a classic combination preferred for breakfast or as a quick evening snack.
For a quick meal, begun bhaja also pairs well with rotis or chapattis. This is a go-to dinner meal for busy weeknights.
You can also serve begun bhaja as a side dish with dal-bhaat in a lunch meal. It is a perfect addition to Bengali everyday niramish ranna meals.

More Eggplant recipes

More Bhaja recipe

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Bengali Begun Bhaja | বেগুন ভাজা

Priyanka

The authentic begun bhaja recipe simply calls for thick slices of begun or eggplant smeared with salt and turmeric powder, and then fried in mustard oil till they turn dark brown.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Side Dish

Cuisine Bengali

Servings 3 people

Ingredients

1 Eggplant or Begun Baingan – large
1 tsp Turmeric Powder Haldi
Salt
1/2 tsp Sugar
Mustard Oil to fry

Instructions

Wash and pat dry the begun or eggplant. Make sure it doesn’t have any small holes on its surface, which are usually indicative of the presence of insects. If you find some, then carve such a portion out, thus making sure that the vegetable is fit for consumption.
1 Eggplant or Begun
Cut off the top stem and discard it. Now slice the remaining begun into an inch-thick slices. Too thin would make the begun bhaja fall apart while cooking, and too thick would leave the centre uncooked.
Lay the eggplant pieces on a plate and sprinkle some turmeric powder, salt, and a pinch of sugar on them. Smear them nicely so that they get coated well. Now turn them over and repeat the process.
1 tsp Turmeric Powder, Salt, 1/2 tsp Sugar
Allow them to sit for 4-5 minutes. You will find them releasing some water. Discard that water.
Now, heat some mustard oil in a skillet or a frying pan. Eggplant soaks up a lot of oil initially, so keep that in mind. You might need to add some more midway.
Mustard Oil to fry
Once the oil is smoking hot, turn down the heat and let it cool down a bit. Once cooled, place the eggplant slices gently in the pan. Be very careful, as it is going to splatter a lot. Now allow them to cook on medium-low heat. We are looking for a beautiful dark brown colour while the center cooks.
Once done, turn them over. If you find the pan dry, drizzle a teaspoon of oil, but not more. It may seem less now, but once done, these begun bhaja pieces will release the oil back into the pan.
When both sides are done beautifully, dark brown, take the begun bhaja out very gently and serve them hot.