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.
