Begun Vaja (Fried Eggplant)

23 Mar
Begun Vaja (Fried Eggplant)

I never thought to incorporate this recipe in my blog.  But I was writing other day and mentioned them and realised not all from other cultures are exposed to these. Begun vaja or fried brinjal is a popular Bengali preparation and goes typically well with Luchi (deep fried flat wheat bread) and khichdi. So here it goes…..


Brinjal/ Eggplant fruit                                    1 (medium to big)

Salt                                                              To taste

Turmeric powder                                             2 tsp

Black cumin/ Kalo jeera/ Nigella seeds             1/2 tsp

Corn flour                                                        3 tsp

Rice flour(optional)/chaler guri                           2 tsp

Mustard or Refined oil                                     For deep-frying

Preparation time:                                           15 minute

How To:

  1. Wash and slice brinjal in circular discs of  1 inch or lesser thickness.
  2. Add all other ingredients except cooking oil and mix well. Take special care so that the slices are not bruised during mixing,
  3. Deep fry them in oil until brown.
  4. Place on tissue paper to soak excess oil.
  5. Your crunchy begun Vaja is ready. Serve hot.
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Posted by on March 23, 2011 in Taste & Treat


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