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Thick slices of eggplant marinated in simple spices and shallow-fried until golden and tender. This classic Bengali side dish is crispy on the outside, melt-in-your-mouth soft inside, and pairs perfectly with dal and rice.
Prepare the Eggplant
Marinate the Slices
Shallow Fry the Begun
Thick slices of eggplant marinated in simple spices and shallow-fried until golden and tender. This classic Bengali side dish is crispy on the outside, melt-in-your-mouth soft inside, and pairs perfectly with dal and rice.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 124.39 calories per serving with 1.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Drain and Serve
For a lower-calorie option, brush the marinated slices with a little oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, or cook in an air fryer until golden and crisp.
Substitute rice flour with fine semolina (suji) or gram flour (besan) for a different kind of crispy texture.
Make a paste of mustard seeds, poppy seeds, green chilies, and salt. Slit the eggplant slices partially and stuff this paste before frying for an elevated flavor.
Eggplants are a great source of antioxidants, particularly nasunin found in the purple skin, which helps protect cells from damage caused by free radicals.
High in dietary fiber, eggplant aids in digestion, promotes regular bowel movements, and can help you feel full for longer, which may assist in weight management.
The fiber, potassium, and antioxidants in eggplant contribute to cardiovascular health by helping to lower cholesterol levels and maintain healthy blood pressure.
One serving of Begun Bhaja (approximately 2 pieces) contains around 120-140 calories. The exact count can vary based on the amount of oil absorbed during frying.
Begun Bhaja can be part of a balanced diet. Eggplant itself is low in calories and rich in fiber and antioxidants. However, since it's shallow-fried, it absorbs oil, which increases its calorie and fat content. To make it healthier, you can pan-fry with minimal oil, bake, or air-fry it.
Sogginess usually occurs for a few reasons: the oil was not hot enough, the pan was overcrowded, or the eggplant slices were not patted dry properly. Also, letting it sit for too long after frying will cause it to lose its crispness.
Yes, you can. The rice flour is primarily for crispiness. You can omit it for a softer texture or substitute it with fine semolina (suji) or gram flour (besan) for a different type of crunch.
To minimize oil absorption, make sure the oil is heated to the correct medium-high temperature before adding the eggplant. You can also lightly salt the slices and let them rest for 15-20 minutes before marinating; this draws out water, which helps reduce oil absorption. Pat them dry before applying the spice mix.
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