Begun Bhaja

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather Your Tools & Prep Brinjal

   First, get your 'mixing bowl', 'knife', 'cutting board', 'large flat pan/tawa', 'slotted spoon', 'measuring spoons', and 'paper towels' ready. Wash the brinjal under running water. Place it on your 'cutting board' and, using your 'knife', slice off the green top part. Then, slice the brinjal into rounds, about 1 cm (finger-width) thick. You should get about 6-8 rounds.

2. 02

   Season the Brinjal

   Place the brinjal slices into your 'mixing bowl'. Add 1/2 tsp of 'turmeric powder', 1/4 tsp of 'red chilli powder', and 1/2 tsp of 'salt' over the brinjal slices. Use your clean hands to gently rub the spices and salt onto both sides of each brinjal slice. Make sure every slice is coated evenly. Let it sit for 5 minutes to absorb the flavors.

3. 03

   Heat the Oil

   Place your 'large flat pan/tawa' on the stove. Turn the flame to medium-high. Add 4 tbsp of 'mustard oil' to the pan. Let the oil heat up for about 2-3 minutes. You'll know it's hot enough when you see a slight shimmer on the surface of the oil and perhaps a wisp of smoke – this means the mustard oil is ready for frying.

4. 04

   Start Frying - First Batch

   Carefully place about 3-4 brinjal slices into the hot oil in the 'large flat pan/tawa', making sure they are not overlapping. Do not overcrowd the pan, as this will lower the oil temperature and make the brinjal soggy. The flame should still be at medium-high.

5. 05

   Fry Until Golden Brown

   Let the brinjal slices fry undisturbed for 3-4 minutes on one side. You'll see the edges start to turn golden brown. Using your 'slotted spoon', carefully flip each brinjal slice over to the other side. Continue frying for another 3-4 minutes, until both sides are a beautiful golden brown and the brinjal feels soft when gently pressed with the spoon.

6. 06

   Drain Excess Oil

   Once golden brown and tender, use your 'slotted spoon' to carefully remove the fried brinjal slices from the pan. Place them on a plate lined with 'paper towels'. The paper towels will absorb any extra oil, making your Begun Bhaja less greasy.

7. 07

   Fry Remaining Brinjal

   Repeat steps 4, 5, and 6 with the remaining brinjal slices. You might need to fry them in two batches to ensure even cooking and browning. Keep the flame at medium-high throughout the frying process.

8. 08

   Serve Hot

   Your Begun Bhaja is now ready! Serve it hot as a side dish with rice and dal, or enjoy it as a snack. The outside should be crispy and the inside soft and tender.