*Begun Bhaja (Eggplant Fry)

India is a land of diverse cultures.The diversity shows in the food preparations also.Each region and culture has their own food practices and food varieties.Today's recipe belongs to Bengali cuisine,which is characterized by the use of mustard oil and five basic spices, jeera, kalaunji, saunf, fenugreek and mustard seeds.

Begun Bhaja (Eggplant Fry)

Begun Bhaja is a bengali word,'Begun' means egg plant and 'bhaja' means fried. Few days back we had been to one of my friend Madhumita's place for dinner. She's a bengali and had made a wonderful Begun bhaja..........that was the first time I heard about this recipe. It was very delicious. I thought of making it at home,its always fun to learn and try out new recipes.

I have done some modifications in the traditional method of making begun bhaja.In the traditional method mustard oil is used and the eggplant is deep fried,but I used olive oil and have shallow fried the eggplant.


Ingredients

• 1 medium Eggplant
• Olive oil 2 tbsp
• Semolina (Rava) 1 tbsp
• Onion (1/4th) ,finely chopped (optional)
• Turmeric powder 2 tsp
• Red chili powder 2 tsp
• Cumin-corainder powder (jeera-dhania powder) 2tsp
• Salt to taste
  

* (If you want it to be a bit spicy you can add a little garam masala.)

Method

• Wash and cut the eggplant horizontaly into round slices with a thickness of about 1/2 inch.
  

• In a bowl mix turmeric powder,chili powder,cumin-corainder powder,semolina and salt.

• Marinate the eggplant with the above mixed masala and keep it for about 15-20 minutes.

• Take 1 tbsp of olive oil in a nonstick pan and saute the onions till they become golden brown.

• Then add the marinated eggplant slices in the pan and put 1/2 tbsp oil around it.When the lower side becomes slight golden brown,flip the sides and put remaining 1/2 tbsp oil around.

• Cook covered,occasionally flip the pieces till the pieces are soft.

• Remove from the pan and serve with either rice or roti.

Serves 2-4