Tuesday, October 2, 2012
1 big eggplant/brinjal (the one used in making bharta)
2 tablespoons mustard seeds
1 tablespoon turmeric powder
1 teaspoon salt
oil for frying
Cut the eggplant in about 1/4 inch rounds. In a spice grinder, mix the salt, turmeric and mustard seeds and make a fine powder. Cover each eggplant slice with the spice powder made. let it sit for about 1/2 hour. In a frying pan, add oil to fill about 1/4 inch. When it gets hot, add eggplant slices one by one, do not overlap them. Fry till they become a nice golden brown on both sides. Drain on a paper towel and they are ready to eat.
If you are conscious about the oil, you can shallow fry them too.
These should be consumed as soon as they are made - if you let them sit after frying, they become soggy.
Authentic Begun Bhaja is fried in mustard oil and the eggplant is just coated with turmeric and salt before frying. Since I was not using mustard oil - I ground mustard seeds and covered the eggplant with it to get the pungent taste of mustard oil.
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.