A classic Assamese delight, Bengena Bor features thick eggplant slices dipped in a spiced gram flour batter and fried to golden perfection. This simple yet incredibly flavorful snack is crispy on the outside, tender on the inside, and traditionally enjoyed as a side with a comforting meal of dal and rice.
A creamy and fragrant Assamese rice pudding made with aromatic Joha rice, slow-cooked in milk with bay leaves and cardamom. This traditional dessert is a comforting sweet treat perfect for celebrations.
Homestyle Bengena Bor, perfectly spiced, paired with warm Gakhir Saah for a cozy treat.
This assamese dish is perfect for snack. With 680.73 calories and 18.06g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 cup
Water
(Adjust as needed for batter consistency)
2 cup Mustard Oil (For deep frying, for authentic flavor)
Instructions
1
Prepare the Eggplant
Wash the eggplant thoroughly and pat it completely dry with a kitchen towel.
Slice it into uniform 1/4-inch thick rounds. Lightly salt the slices and let them sit for 5-10 minutes to draw out excess moisture.
Pat the slices dry again with a paper towel. This step is crucial for a crispy result and helps the batter adhere better.
2
Make the Batter
In a medium mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, cumin powder, ginger-garlic paste, and salt.
Whisk the dry ingredients together to ensure they are evenly mixed.
Gradually pour in the water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Let the batter rest for 5 minutes. Just before you start frying, stir in the baking soda.
3
Heat the Oil and Fry
Pour mustard oil into a deep pan or kadai and heat it over a medium-high flame.
To test if the oil is ready (around 180°C / 350°F), drop a tiny bit of batter into it. It should sizzle and rise to the surface immediately without browning too quickly.
Take one dry eggplant slice, dip it into the batter, ensuring it's evenly coated on all sides. Let any excess batter drip off.
Carefully slide the battered slice into the hot oil. Fry in small batches of 3-4 to avoid overcrowding the pan, which can lower the oil temperature.
Fry for 2-3 minutes per side, until the fritters are a deep golden brown and crisp.
4
Drain and Serve
Using a slotted spoon, remove the fried fritters from the oil.
Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
Serve the Bengena Bor immediately while hot and crispy, either as a snack with chutney or as a side dish with rice and dal.
4
Serving size: 1 serving
407cal
11gprotein
61gcarbs
14gfat
Ingredients
0.5 cup Joha Rice (Aromatic short-grain rice from Assam)
1 l Full-Fat Milk (Whole milk provides the best creamy texture)
0.5 cup Sugar (Adjust to your preferred sweetness)
2 pcs Tej Patta (Also known as Indian bay leaf)
4 pcs Green Cardamom (Lightly crushed to release flavor)
0.125 tsp Salt (A small pinch to enhance sweetness)
1 tbsp Ghee (For garnish, optional)
1 tbsp Cashews (Chopped, for garnish)
1 tbsp Almonds (Slivered, for garnish)
1 tbsp Raisins (For garnish)
Instructions
1
Prepare the Rice
Gently rinse the Joha rice under cool running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in enough water to cover it for 30 minutes. This helps the rice cook faster and more evenly.
After 30 minutes, drain the water completely using a fine-mesh sieve and set the rice aside.
2
Simmer the Milk and Rice
Pour the full-fat milk into a heavy-bottomed pan or pot. Bring it to a boil over medium heat, stirring occasionally to prevent it from scorching.
Once the milk comes to a boil, add the drained Joha rice, tej patta (bay leaves), and the lightly crushed green cardamom pods.
Reduce the heat to low and let the mixture simmer gently. Cook for 35-40 minutes, stirring every 5-7 minutes to prevent the rice from sticking to the bottom.
Continue simmering until the rice is completely soft and has broken down, and the milk has thickened to a creamy, porridge-like consistency.
3
Sweeten and Finish
Once the kheer has reached the desired consistency, add the sugar and the small pinch of salt.
