If there is one vegetable that most of us would have abhorred as a kid should have been brinjal / aubergine / egg plant. Oh yes, the hatred we had for bitter guard was at a different level. Surprisingly, I have developed a 'liking' for egg plants more recently and have started experimenting with this gorgeous purple beauty through south/north Indian and continental cuisines. It's interesting how this vegetable can taste differently as per each region's way of cooking and the added ingredients. Here is an easy recipe of Begun Bhaja, a dry Bengali delicacy. This crispy yet soft dish goes well with dal and rice or rotis.
Ingredients
1 large eggplant
1 tsp rice flour
1 tsp gram flour
1 tbsp red chili powder
1/2 tsp turmeric powder
1/2 tsp salt
Mustard oil
Method
Cut the eggplant to thin slices, marinate them with a mixture of the flours,spices and salt for 15-20 minutes.
Heat a non-stick pan with mustard oil,add the marinated eggplant slices and cook both the sides on low flame for 12-15 minutes.
As mentioned, serve them hot with rice or rotis and dal.
Ingredients
1 large eggplant
1 tsp rice flour
1 tsp gram flour
1 tbsp red chili powder
1/2 tsp turmeric powder
1/2 tsp salt
Mustard oil
Method
Cut the eggplant to thin slices, marinate them with a mixture of the flours,spices and salt for 15-20 minutes.
Heat a non-stick pan with mustard oil,add the marinated eggplant slices and cook both the sides on low flame for 12-15 minutes.
As mentioned, serve them hot with rice or rotis and dal.
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