Monday, 22 August 2011

Begun Bhaja / Baingan Bhaja / Pan Toasted Eggplants.......Recipe


Serves: 3 persons
3 Eggplants, if using thick oblong variety
1 if using the fat big variety
3 tsp. red chilli powder
1 tsp. turmeric powder
1/2 tsp. salt
Juice from 1/2 a lemon
Wash and pat dry eggplants. Cut into thick round slices about half a centimetre in thickness.
Mix the spices together with the salt well. Rub the spices over the sliced eggplants on both sides. What I do is rub very little oil into the spices and spread on a wide plate. I pat the eggplants lightly on both sides over the spice mixture and set them aside stacking them up in another plate.

Let them sweat for five minutes.
Heat a griddle and brush oil. Lay the slices the eggplants all over and toast both the sides till crispy, pouring a drop of oil on each when you turn them. See that the spices do not burn.
You must ideally fry them 
Khichdi, Gatte Ki Kadhi aur Begun Bhaja

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