Begun Bhaja

What is Begun?

Begun means Eggplant or Brinjal or Aubergine. You choose the English name that you use at your place! And yes, we call it Eggplant here in Australia!

What is Bhaja?

Anything pan-fried or deep-fried is called Bhaja or Bhajabhuji. There are various types of Bhaja in Bengali cooking. For example, Bengali Panch Bhaja often serves as a second course in an elaborate Bengali lunch menu. Five different kinds of vegetables are cut into the desired shape, then rubbed with salt and turmeric powder, and deep fried over medium heat. Begun Bhaja is often made as a part of Panch Bhaja.

Begun Bhaja

There are a few points to remember to make perfect bhaja

Bhaja tastes better when deep-fried. If you try to pan fry, the veggies become soggy and absorb more oil. In my opinion, it’s an offence! Don’t make Bhaja frequently, but please opt for deep frying when you plan to make it.

And, yes, make sure not to overcrowd the pan. Making Bhaja in batches over medium heat or sometimes over low heat is always recommended. Because if you add too many veggies at a time, they will become soggy due to lack of space.

What goes in Begun Bhaja?

Ingredients for Begun Bhaja

Eggplant- A large yet fresh soft Eggplant is the decisive ingredient for this dish. If you buy an Eggplant or Aubergine with lots of seeds inside, which is a female eggplant, that will ruin the dish’s taste. Male Eggplant has fewer seeds and a small, round, smooth end! That’s why it has a less bitter taste.

Mustard oil- It is one of the secret beauties of Bengali cooking.

Turmeric- This spice has an excellent reputation for preventing many diseases and adds beautiful colour to a dish. This is probably one reason that since ancient times, turmeric has been regularly used in Southeast Asian cooking.

Red Chilli powder- Eggplant is a blank, spongy canvas, so we need to add taste to it. And a little bit of kick of chilli makes every dish inviting.

Salt and Sugar- The seasoning duo! None of the dishes were worth tasting without their presence.

How to make Begun Bhaja?

The most straightforward answer is that we can cut Eggplant to make Begun Bhaja in many ways, for example, lengthwise into four pieces called lomba begun bhaja. But, most of the time, I make Chaka Kata Begun Bhaja, which means thick round cut like a wheel. One more thing to mention! No shallow frying or Tawa frying, please! It will kill the beauty of the dish! Though you can opt for pan-frying, my personal favourite is deep-frying! I know Eggplant absorbs a lot more oil than other vegetables. And it’s okay! Don’t make it frequently, but when you make it the traditional way.

Begun Bhaja

How to serve Begun Bhaja?

Serve as an accompaniment with Khichuri. I remember it served at Bengali weddings or feasting menus with Luchi and Cholar Dal until the early nineties. Luchi, Cholar Dal, Begun Bhaja and Misti(sweet) could be a special breakfast menu for a special feasting occasion. Porota and begun bhaja are also popular combinations in Bengali kitchens!

Typical Bengali lunch served course by course. Mug er Dal on the bed of steaming hot rice and a slice of Begun Bhaja, nothing could beat this humble combination to be the second course of an elaborate Bengali lunch menu! But, of course, it could also be a simple, satisfying lunch menu for a weekday meal! Begunbhaja with Ruti and Gurer Payesh is my favourite winter dinner.

If you cook this dish, please share what you serve with it in the comment section!

Begun Bhaja with Luchi Payesh