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Sunday Recipe: Delicious Begun Bhaja
Among conventional Assamese recipes, Baingan Bhaja is an all-time preferred. The unique recipe involves shallow-frying the baingan in oil until it is succulent and fragrant.
We’ve tweaked the recipe smartly to get the equal top-notch outcomes with minimum oil! (say about 7-8 pieces with only 1tsp of oil- but using non-stick cookware is mandatory for it then)
This Baingan Bhaja is a standard Sunday recipe at my mom’s place.
We would look forward to eating this with steamed rice/bhaat, and aloo siddh every Sunday will a little sambhar too. It makes an interesting side-dish for lunch and dinner.
Baingan Bhaja is a comforting side dish to go with the main course meal. You can also enjoy this as a breakfast with the Bhoger Khichdi, parantha or poori.
Though as I cook for my children today I would say that there is nothing to beat the taste of the food that your mother cooks. Mom’s kitchen always rocks!
This Baingan Bhaja recipe is an ideal example to show that diabetics can have anything to eat in their favoured dishes, provided they tweak the cooking style and ingredients appropriately to get the desired splendid flavour and texture within the proper calorie range.
My father is diabetic but he still eats it and his sugar remains absolutely normal because we take care of the oil content.
You too will revel in the flavour of this Assamese Begun Bhaja, with its peppy combo of spice!
Assamese Begun Bhaja is my favourite recipe when I’m running short on time but have to dish up something nutritious yes tasty.
Your kids, family and friends are simply going to love this Baingan Bhaja.
You can cook this as a Sunday recipe i.e side-dish for lunch/dinner or as a filling breakfast/brunch
Sunday Recipe: Delicious Begun Bhaja
Assamese Begun Bhaja is my favourite recipe when I’m running short on time but have to dish up something nutritious yes tasty.
Your kids, family and friends are simply going to love this Baingan Bhaja.
You can cook this as a Sunday recipe i.e side-dish for lunch/dinner or as a filling breakfast/brunch
Course Breakfast, Dinner, Lunch
Cuisine Assamese, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Author Ranjeeta Nath Ghai
Ingredients
- 8 long/small baingan/eggplant sliced vertically/lengthwise in half
- 2 tsp chilli powder
- 1½ tsp turmeric powder haldi
- 1 tbsp lemon juice/amchur optional-if you want it tangy
- 1¼ cup besan Bengal gram flour (optional)
- 2 tsp salt or as per taste
- 3 tsp oil for greasing and cooking
Instructions
- Take the longish brinjals or the round one/small round one.. whichever one you have.
- First combine the chilli powder, turmeric powder and salt. Mix well.
- Then cut the brinjal/baingan/begun pierce them with a fork or a knife for better absorption of the masala.
- Apply the mixture on the baingan/brinjal slices liberally and mix well. Keep aside.
- Heat a non-stick pan, grease it with 1 tsp of oil, arrange half the baingan slices and cook with covered lid.
- After 2/3 minutes open the lid and turn over the sides. Cook till both sides are golden brown in colour.
- Repeat steps to make 2 more batches.
- Serve immediately with aloo siddh bhaat/ steamed basmati rice or poories
Variation
- If you use besan then you’ll need water also. (step 3-see the above pic for reference)
- Combine the chilli powder, turmeric powder, lemon juice, besan, water and salt.
- Make a paste and mix well.
- Mix in the begun/baingan/brinjal and fry.
- To make it tangy you can add lemon or amchur powder in the third step (above).
Quick Overview
Recipe Name: Sunday Recipe: Delicious Begun Bhaja
Author: Ranjeeta Nath Ghai
Description: Sunday Recipe: Delicious Begun Bhaja is an ideal example to show that diabetics can have anything to eat in their favoured dishes, provided they tweak the cooking style and ingredients appropriately to get the desired splendid flavour and texture within the proper calorie range.
Preperation time: 10M
Cook Time: 20M
Total Time: 30M
Type: breakfast, side dish
Recipe Yield: 3 servings
Recipe Ingredients: • 8 long/small baingan/eggplant sliced vertically/lengthwise in half, • 2 tsp chilli powder, • 1½ tsp turmeric powder haldi, • 1 tbsp lemon juice/amchur optional-if you want it tangy, • 1¼ cup besan Bengal gram flour (optional), • 2 tsp salt or as per taste, • 3 tsp oil for greasing and cooking,
Recipe Instructions: 1. Take the longish brinjals or the round one/small round one.. whichever one you have. 2. First combine the chilli powder, turmeric powder and salt. Mix well. 3. Then cut the brinjal/baingan/begun pierce them with a fork or a knife for better absorption of the masala. 4. Apply the mixture on the baingan/brinjal slices liberally and mix well. Keep aside. 5. Heat a non-stick pan, grease it with 1 tsp of oil, arrange half the baingan slices and cook with covered lid. 6. After 2/3 minutes open the lid and turn over the sides. Cook till both sides are golden brown in colour. 7. Repeat steps to make 2 more batches. 8. Serve immediately with aloo siddh bhaat/ steamed basmati rice or poories
Recipe Cuisine: Indian
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