Baigan Bhaja
A simple authentic dish made in Bengal where eggplant is sliced, marinated with spices, grilled on a pan and served with rice, roti or Khichuri.
Servings 4 people
Calories 224kcal
Ingredients
- 2 big brinjal
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 2 tbsp mustard oil
- 1/4 cup mustard oil for shallow frying
- salt as per taste
Instructions
- Wash the brinjal and cut them into circle of 1 cm thickness.
- In a mixing bowl, put the brinjal and season them with turmeric powder, red chilli powder, cumin powder and salt.
- Put the mustard oil (sarson ka tel) and mix them well.
- Rub the slices with each other as shown so that they are evenly seasoned.
- Let them marinate for 30 minutes.
- Heat sufficient mustard oil in a pan.
- Put the marinated brinjal slices in batches. Reduce the heat to medium.
- Shallow fry them for 7-8 minutes on both the sides. Flip them in between and cook them till golden brown.
- Remove them on an absorbent paper.
- Serve them hot.
Notes
The brinjal used should be fresh, have less seeds and more flesh.
Mustard oil gives an authentic taste to the dish. However, if not available any oil of your choice can be used.
Nutrition
Calories: 224kcal | Carbohydrates: 9g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 5mg | Potassium: 344mg | Fiber: 5g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 1.3mg