Ms. Afiya Sultana (BCTCA 2nd Sem), of Indian Institute of Hotel Management & culinary arts, is a very creative student who wants to excel in the culinary field. She is selected today for the Chef of the day.
INGREDIENTS:
- 1no Large Brinjal (eggplant/baingan/aubergine)
- 15 gms Turmeric powder
- 10 gms Kashmiri red chili powder
- 10 gms Amchur powder
- 5 gms Garam masala powder
- 8 ml Lemon juice
- 6 gms Salt
- 100 gms Rice flour
- 500 ml Mustard oil
METHOD:
- First make the spice mix. In a bowl, combine the chilli powder, turmeric, garam masala powder, amchur powder, salt and lemon juice and mix well.
- Slice the washed aubergine into thickish slices of 1 cm thickness. Lay them out in a wide bowl/dish or plate and add the prepared spice mix to it.
- Mix the spice mix with the slices of aubergine, rubbing them with your fingers so they are evenly coated with the spice.
- Now prepare to fry them. Place a pan/skillet on the heat and add mustard oil to it. It is important to heat mustard oil till it gets smoky as that emanates maximum flavour.
- When the oil begins to smoke, reduce the heat to lowest and add the slices to the oil in the pan, arranging them in a single layer.
- Fry them on a low-medium heat for 3-4 minutes on one side before you flip them to cook on the other side. Cook them until sufficiently golden on both sides.
- Remove the slices individually, with a slitted spoon and serve immediately, when still hot.
- Serve the Begun Bhaja along with jeera rice or with Bhog Khichuri for a comforting Bengali-styled meal.