Begun Bhaja (Fried Eggplant)
Crispy, golden-fried eggplant slices seasoned with mustard seeds, turmeric, and chili. A beloved Bengali vegetable dish that's best eaten warm, straight from the pan.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 1g
Ingredients
- 1.25 lb eggplant (2 medium)
- ¾ cup neutral oil (vegetable or canola)
- 1 tsp mustard seeds
- ½ tsp turmeric powder
- ¾ tsp red chili powder
- ¾ tsp salt
Instructions
- 1
Cut eggplant lengthwise into quarter-inch-thick slabs. Pat dry on both sides with paper towels.
- 2
Heat oil in a large skillet over medium-high heat until a small piece of eggplant sizzles immediately upon contact.
- 3
Working in batches, fry eggplant slabs 3–4 minutes per side until deep golden and tender. Do not crowd the pan.
- 4
Transfer fried eggplant to a paper-towel-lined plate to drain.
- 5
Pour off all but 2 tablespoons oil from the skillet. Return to medium heat.
- 6
Add mustard seeds and cook for 30 seconds until they pop and crackle.
- 7
Add turmeric, chili powder, and salt. Stir until fragrant, about 15 seconds.
- 8
Return eggplant to the skillet. Toss gently to coat with the spiced oil. Serve hot.
Tools you’ll need
- 12-inch skillet or larger
- paper towels
- tongs or slotted spatula
- paper-towel-lined plate
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