Baingan Bhaja
Thick slices of eggplant are rubbed with turmeric, chili, and a little rice flour, then pan-fried until deeply golden. This Bengali-style bhaja is soft inside, lightly crisp at the edges, and perfect with dal and rice.
For 4 servings
- prep
Slice the eggplant.
Cut the eggplant into 4 thick round slices, about 1.5 cm thick. Pat them dry so the coating sticks well.
- mix · ~5 min
Season the slices.
1.Place the eggplant slices on a plate.2.Sprinkle turmeric powder, red chili powder, salt, and rice flour over both sides.3.Rub the seasoning in gently so each slice is evenly coated.4.Set aside for 5 minutes.TIPA light coating is enough. Too much rice flour can make the outside pasty instead of crisp. - fry · ~8 min
Pan-fry the eggplant.
1.Heat mustard oil in a flat pan over medium heat until hot.2.Place the eggplant slices in a single layer.3.Cook for 4 minutes on the first side until golden brown.4.Flip and cook the other side for 4 minutes until soft inside and browned at the edges.TIPKeep the heat at medium so the eggplant cooks through before the coating gets too dark. - serve
Serve the baingan bhaja hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a large, firm eggplant with fewer seeds so the slices stay creamy instead of spongy.
- 2Pat the slices very dry before seasoning; surface moisture makes the rice flour coating patchy.
- 3Let the seasoned slices rest only about 5 minutes so the salt starts softening them without drawing out too much water.
- 4Heat the mustard oil until it just starts to shimmer and smell pungent, then lower to medium before adding the eggplant.
- 5Do not overcrowd the pan; frying in a single layer helps the edges brown instead of steam.
- 6Flip only after the first side is properly golden, or the coating can stick and tear.
- 7Serve immediately for the best contrast between the soft center and lightly crisp edges.
Adapt it for your goals.
Low-oil
Use a well-seasoned nonstick or cast-iron pan and fry with less mustard oil; you keep the Bengali flavor with a lighter finish.
extra spicyExtra-spicy
Increase the red chili powder slightly for a hotter bhaja that pairs especially well with plain dal and steamed rice.
besan coatingBesan-coating
Replace part of the rice flour with a little besan for a slightly thicker, nuttier crust and more pronounced crispness.
air fryerAir-fryer
Brush the slices with mustard oil and air-fry until browned for a less hands-on version with good edge crisping.
Why this is on our healthy list.
Fiber from Eggplant
Eggplant adds dietary fiber, which helps make this simple side dish more satisfying alongside rice and dal.
Antioxidant-Rich Spices
Turmeric and red chili powder contribute plant compounds that add color, depth, and beneficial antioxidants.
Moderate Ingredient List
With just eggplant, spices, rice flour, and oil, this dish keeps the focus on whole ingredients and straightforward cooking.
Frequently asked questions
The slices may have been wet, the pan crowded, or the heat too low. Dry the eggplant well, use a light rice flour coating, and fry in a single layer.
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