Begun Bhaja or Bengali Eggplant Fry

Serving- 4

Cooking time: 20 minutes

Prep time: 10 minutes

Ingredients:

1. 1 large eggplant cut into half inch round slices
2. 1 tsp chili powder
3. 1/2 tsp turmeric powder
4. 1 tsp garam masala powder (optional)
5. 1 tsp dried mango/amchur powder (optional)
6. rice flour as required
7. salt as required
8. mustard oil or sunflower oil for frying

Method:

• Rinse the eggplant well in water.
• Pat dry with a kitchen towel.
• Now slice the eggplant in 1/2 inch thick roundels.
• Soak these slices in salted water for 15-20 minutes. Remove and pat dry all the slices.
• Now add all the spice powders and salt and mix the slices well.
• Marinate for 5-7 minutes.
• Heat oil in a pan.Take rice flour in a plate and coat each slice with rice flour.
• Dust off the extra rice flour.
• Now pan fry the eggplant slices till crisp and golden brown on both sides.
• Drain on paper tissues.
• Serve it hot with dhal and rice or chappathis 

Note:

• Eggplant absorbs oil while cooking. So, it is always better to coat the slices with some flour. Here in this recipe I have used rice flour. It serves two benefits– firstly, the eggplant does not absorb much oil and secondly, rice flour makes the coating crisp from outside. So from outside the eggplant is crisp whereas from inside it is soft.
• You can also use chickpea flour/besan or all purpose flour/maida.