Crispy Eggplant Fry Recipe - Aubergine Fry (Begun Bhaja) Recipe

Crispy Eggplant recipe is a Bengali recipe which is also called as Begun bhaja. This recipe is prepared using Aubergine by five simple steps. I give this recipe with pictures. So try this recipe and leave your comments. 

In this recipe aubergine is marinated and tawa fried. There are so many variations in this recipe. You can also prepare by using wheat flour or rice flour or chickpea flour or maida (all purpose flour). Here I used wheat flour. You can use rice flour if you want crispy outer and inside will be soft. Use big variety eggplant which is called aubergine as this variety will have less seed and high amount of pulp. 

Ingredients: Aubergine – 1 Garam masala powder – 1 tsp Red chilli powder – 1 tsp Sambar powder – 1 tsp (optional) Roasted fennel powder – ½ tsp Sesame seeds as required Wheat flour as required Turmeric powder – ½ tsp Mustard oil for frying Salt to taste

Method:

• Cut aubergine into thin slices. Thick slices will take more time to cook and sometimes results in uneven cooking.
  
• Mix salt, turmeric together and coat aubergine slices on both side. Set it aside for 10 minutes. This will make the aubergine to ooze out water and will help better binding of masala seasoning which we will be coated later.
  
• Mix whole wheat flour, salt, garam masala, sambar powder (optional), sesame seeds, chilli powder and roasted fennel powder.
  
• Coat each aubergine slices with the above masala mix on both side.
  
• Heat tawa and add 2 tbsp of mustard oil and place the slices on the tawa and allow to fry. Fry until golden brown on both sides. Add extra oil if required while frying. 
  

Serve warm garnished with chopped coriander leaves.

Note:

• You can add masalas' according to your taste preference.
• You can use regular cooking oil instead of mustard oil.
• Aubergine will become dark soon so coat it with salt and turmeric as soon it is been sliced.