Hey There. I always wonder where did the vegetables get their names. I mean think of it na – Baigan or as they say in bengali – Baigun which means without any ‘gun’ or qualities. Then there is ‘Lady finger’. I mean why lady finger and why not gent finger? Then there is a range of ‘gourds’. Bitter gourd aka pavakya or karela, snake gourd aka padavalanga, ridge gourd aka turai, bottle gourd aka louki. Why “drumstick” when it is actually slender and thin and not at all drum like?
Anyways moving on to today’s recipe is this baigun bhaja. Well Brinjal needs special attention. If not used with proper spices or prepared well then this veggie is not tasty. It is said to have originated from Bengal. Brinjal is also known as ‘aubergine’ or ‘eggplant’. Phew what a name – “ahh – berrrr- gene” and “egg” + “plant”. So ideally we are eating the plant or the egg ? Did I confuse you? 🙂
There are many recipes for this simple dish. You can make your own combinations and try different flavors.
Big purple brinjals – 1
Red Chilly powder – 1 tsp
Coriander Powder – 1 tsp
Lemon Juice – 1/2 tsp
Amchur powder/ Dry Mango powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Besan / Gram Flour – 1 tblspn
Salt to taste
Oil for shallow frying
- Cut the brinjal in round pieces of 1 inch thickness.
- Soak them in water for 10 minutes.
- Remove them and wipe it dry.
- In a plate mix well chilly, coriander, amchur, turmeric, besan, salt and lemon juice to make a smooth paste. Add little water if required.
- Coat the brinjal pieces with this paste and keep it aside for 10 minutes.
- Heat a tawa with little oil for shallow frying.
- Once oil is hot place the pieces of brinjal and fry them on both sides till top is crispy and insides are cooked.
- Remove and place on tissue paper.
Enjoy it hot as snacks or as a side for rice or roti.