Begun Bhaja

Name: Rukmini Iyer Begun Bhaja Recipe | Deep Fried Aubergine Recipe
Yield: Serves 2–3
Cuisine: Indian
Ingredients: 1 aubergine, cut into 1.5cm thick slices; 1 tsp sea salt flakes; 1 tsp ground turmeric; 2 tbsp plain flour; 1 litres vegetable oil, for deep-frying

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

Thick-cut slices of aubergine are seasoned with salt and turmeric before being deep-fried to create a moreish, salty snack.

Vegetarian Vegan Dairy-Free Gluten-Free Quick

Serves 2–3

Easy

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Introduction from Rukmini Iyer

My family is divided over this dish: my sister, Mum and I love it, and my dad inexplicably does not. (But on the plus side, there’s more crisp, fried aubergine for us to eat.) All you have to do is slice rounds of aubergine, season them with salt and turmeric before lightly dusting in flour and deep-frying – addictively good. If you’re having them with puris, which is a very Bengali thing to do, I’d recommend frying the puris in the hot oil first, and then these immediately afterwards. This can easily be scaled up if you’re feeding more people – just double the recipe below.

Ingredients

1 aubergine, cut into 1.5cm thick slices

Storecupboard:

1 tsp sea salt flakes

1 tsp ground turmeric

2 tbsp plain flour

1 litres vegetable oil, for deep-frying

Method

Prep time: 5 minutes + 10 minutes standing. Cook time: 12 minutes.

Rub each side of the cut aubergine pieces with the sea salt and turmeric, then set aside for 10 minutes.

When you’re ready to fry, heat the oil in a large saucepan, filling it no more than half full. When the oil has reached about 180°C – when a cube of bread dropped in sizzles and turns golden brown within 30 seconds – lightly dust each aubergine slice in the flour and then gently lower 2–3 pieces of aubergine into the oil and lower the heat to medium.

Fry the aubergine for 2 minutes on each side until golden brown and crisp. Use a slotted metal spoon to transfer them to a plate lined with kitchen paper and continue until you’ve fried all the aubergine pieces.

Serve hot, ideally with puris. These would also make an excellent snack, dusted with a pinch more sea salt flakes.

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