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A classic Bengali side dish where thick eggplant slices are seasoned with spices and shallow-fried in mustard oil until they are crispy on the outside and melt-in-your-mouth soft inside. A perfect partner for dal and rice.
Prepare the Eggplant
Marinate the Slices
Coat for Crispiness
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A classic Bengali side dish where thick eggplant slices are seasoned with spices and shallow-fried in mustard oil until they are crispy on the outside and melt-in-your-mouth soft inside. A perfect partner for dal and rice.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 110.7 calories per serving with 2.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Shallow Fry to Perfection
Serve Immediately
Add 1/2 teaspoon each of roasted cumin powder and coriander powder to the marinade for a deeper, earthier flavor profile.
For an even crispier finish, use a mixture of 1 tablespoon rice flour and 1 tablespoon fine semolina (sooji) for the coating.
Sprinkle a pinch of chaat masala or amchur (dry mango powder) over the hot fries for a tangy kick just before serving.
Garnish with finely chopped fresh cilantro for a burst of freshness that complements the rich flavors.
Eggplants are a great source of antioxidants, particularly nasunin, an anthocyanin found in the skin, which helps protect cells from damage caused by free radicals.
Being high in dietary fiber, eggplant aids in maintaining a healthy digestive system, promoting regular bowel movements and preventing constipation.
The fiber, potassium, and antioxidants in eggplant contribute to cardiovascular health by helping to manage cholesterol levels and maintain healthy blood pressure.
One serving of Bengena Fry (approximately 2 pieces) contains around 120-150 calories, primarily from the eggplant and the mustard oil used for frying.
Bengena Fry can be part of a balanced diet. Eggplant itself is low in calories and high in fiber and antioxidants. However, since it's shallow-fried, it should be consumed in moderation. Using a good quality oil like mustard oil adds beneficial fatty acids.
Sogginess is usually caused by a few factors: the oil wasn't hot enough, the pan was overcrowded (causing the eggplant to steam), or the eggplant slices were not patted dry properly before marinating. Serving them immediately is also key to enjoying their crispiness.
Yes, you can make a healthier version in an air fryer. After coating the slices, spray them lightly with oil and air fry at 190°C (375°F) for 12-15 minutes, flipping halfway through, until golden and cooked through. The texture will be less crispy than the shallow-fried version but still delicious.
The large, dark purple globe eggplant (bharta baingan) is ideal for this recipe as it provides large, meaty slices that hold their shape well during frying.