The best part of this dish is that you can have it with roti as well as with rich. However, for a Bengali, the best combination is mung dal khichdi with begun bhaja. It is packed with flavors and is very delicious.
Truly speaking, a Bengali with Begun Bhaja is like Bengal without Rabindra sangeet. Most Durga Puja pandals will serve this delicious dish along with mong-dal khichdi. This year, when you go to visit Durga Ma at the Pandals, try having the yummy Durga puja bhog to understand the glorious history of Bengali taste.
To Make This Five-Minute Dish, You Need The Following Ingredients: –
- Mustard oil
- Round chopped eggplant
- Rice Flour/ Rava
Let’s Get Started:
- Rinse the brinjals and dry them. Cut them in round shapes but make the pieces thick.
- Put all the pieces in a bowl with water and add some salt. Let it stay for 20 mins.
- Next, take them out and marinate the pieces with turmeric. Keep them marinated for 5-7 minutes.
- Now, coat the pieces with rice flour and put them aside on a plate.
- Take a pan and pour 3-4 spoons of mustard oil. Put the pan on the flame and heat the oil.
- Now the brinjal slices are ready to cook. Fry them until they turn golden, and make sure they are fried from both sides.
- Take a plate and place paper towels on it, take out the brinjal slices and once the extra oil is absorbed by the paper towel, serve them hot.
A typical Bengali dish will have dal-rice, potato fries, and begun bhaja. The amazing thing about this dish is that you can have it as a starter with green chutney, or you can wrap it around bread and have it as a sandwich.
Talking about nutrition, this dish is rich in high fiber and low on the soluble carbohydrate content.
Please do try this recipe, and we are sure that you will keep making it again and again.