Begun Bhaaja

About Begun Bhaaja

Ingredients

• Large eggplant (begun / bharta baingan) 1
• Salt to taste
• Turmeric powder ¾ tsp
• Red chilli powder 1 tsp
• Mustard oil 2 tbsps
• Caraway seeds (shahi jeera) 2 tsps

How to Make Begun Bhaaja (Stepwise Photos)

Method

1. Cut eggplant into thick slices and put them in a bowl. Sprinkle salt over them and toss and set aside for some time so that they leech out water.
2. Drain the water and put the slices in another bowl. Add turmeric powder, salt and red chilli powder and mix well so that all the slices are coated with the masala.
3. Heat mustard oil in a non-stick pan, place the slices in it and sprinkle caraway seeds over them. Shallow-fry, turning sides, till both sides are evenly cooked and turn golden.
4. Arrange them on a serving plate, garnish with onion rings and tomato chutney and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps