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Begun Bhaja | Baingan Bhaja
Begun Bhaja are thin slices of aubergines dusted with seasonings and rice flour, then pan fried and served as a side with dal rice or khichdi or roti.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 258 kcal
Course:
Side Dish
Cuisine:
Indian
Ingredients
- 1 eggplant large - 350 to 375 grams, (baingan or aubergine)
- 1 teaspoon Kashmiri red chili powder or paprika
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon sugar - optional
- ½ teaspoon garam masala - optional
- 1 teaspoon dry mango powder (amchur powder) - optional
- salt as required
- 5 to 6 tablespoons rice flour or gram flour (besan)
- 6 to 7 tablespoons mustard oil for pan frying, you can also use sunflower oil
Instructions
Preparation
- Rinse the eggplant (baingain) well in water. Pat dry with a kitchen towel.
- Now slice the eggplant in ¼ inch thick rounds.
- Optionally you can soak these slices in salted water for 10 to 15 minutes. Drain the water, remove and pat dry all the slices with a kitchen towel.
Cup of Yum
Making Begun Bhaja
- Now sprinkle turmeric powder, kashmiri red chilli powder, salt and sugar on the eggplant slices. You can also use garam masala powder and dry mango powder if you prefer.
- Mix the ground spices, seasonings evenly all over the eggplant slices.
- Set aside to marinate the eggplant slices for 5 to 7 minutes.
- Heat 3 to 4 tablespoons mustard oil in a shallow frying pan or skillet. Take rice flour in a plate. Dredge and coat evenly each slice with rice flour. Dust off the extra rice flour.
- Gently place the dredged eggplant rounds in the medium hot mustard oil. Do not overcrowd the pan with the slices.
- Pan fry until crisp and golden brown on both sides on medium heat. Flip them a couple of times for even cooking.
- Once they becomes nicely crisp and golden then place the begun bhaja on paper towels so that the extra oil is absorbed.
- Serve baingan bhaja hot with yogurt or any yogurt dip and some bread or roti or with dal rice or khichdi. They can also be stuffed between bread slices and had as a snack.
- For best taste have them hot as soon as they are pan fried.
Notes
- To bake or air fry:
- Bake the eggplant rounds at 190 degrees C (380 degrees F) on a parchment lined baking sheet for 20 to 30 minutes, or until golden and crispy. Air fry at 190 degrees C (380 degrees F) for 15 to 20 minutes or until the eggplants are crisp and tender.
- For both methods, be sure to flip the slices halfway through the cook time. Also, brush the slices with some oil, when they are half done.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Sodium
301mg
(13%)
Potassium
286mg
(8%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
175IU
(4%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
3mg
(3%)
Vitamin E
1mg
Vitamin K
5µg
Calcium
14mg
(1%)
Vitamin B9 (Folate)
26µg
Iron
1mg
(6%)
Magnesium
21mg
Phosphorus
39mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 301mg | 13% |
| Potassium | 286mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 175IU | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 3mg | 3% |
| Vitamin E | 1mg | |
| Vitamin K | 5µg | |
| Calcium | 14mg | 1% |
| Vitamin B9 (Folate) | 26µg | |
| Iron | 1mg | 6% |
| Magnesium | 21mg | 5% |
| Phosphorus | 39mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.