Final Thoughts
Kadhi Pakora is a timeless Indian dish that beautifully balances flavors and textures—creamy, tangy curry with soft pakoras soaking in its richness. Whether you’re a beginne
Why Begun Bhaja is Popular in Bengal?
Begun Bhaja is a traditional Bengali dish that has been enjoyed for generations. popularity comes from:
Simplicity – Made with very few ingredients.
Taste – Crispy on the outside, soft inside, and full of flavor.
Versatility – Served with rice, dal, or khichuri during festive meals.
Cultural Connection – Often part of Durga Puja and other Bengali feasts.
Ingredients You’ll Need
To prepare this delicious Begun Bhaja, you only need some everyday kitchen ingredients:
1 large eggplant (brinjal / begun),
½ tsp turmeric powder
½ tsp red chili powder (optional)
1 tsp rice flour or besan (for extra crispiness)
Salt to taste
Mustard oil (for authentic Bengali taste, but you may use refined oil too)
Step-by-Step Recipe for Begun Bhaja
Step 1: Slice the Eggplant
Wash the eggplant properly.
Cut into medium-thick round slices. Avoid making very thin slices, as they may absorb too much oil.
Step 2: Prepare the Marinade
In a bowl, mix turmeric powder, red chili powder, salt, and rice flour.
Sprinkle this mixture on the eggplant slices.
Let them rest for 10–15 minutes so the flavors soak in.
Step 3: Heat the Oil
Heat mustard oil in a pan until it reaches a light smoking point.
This step is important for authentic Bengali flavor.
Step 4: Fry the Eggplant
Place the marinated eggplant slices in the hot oil.
Fry on medium flame until golden and crisp on both sides.
Drain on paper towels to remove excess oil.
Serving Suggestions
Begun Bhaja tastes best when served hot and crispy. You can enjoy it with:
Steamed rice + Dal – Classic Bengali combination.
Khichuri (khichdi) – A must-have during Durga Puja bhog.
Paratha or Roti – Works well as a side dish.