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Sunday, 3 January 2016

Baingan Bhaja / Shallow Fried Eggplant - Bengali Cuisine

Baingan Bhaja or Begun Bhaja is a tasty appetizer made from Brinjal or Aubergine. A dish from Bengali cuisine in which Aubergine slices are marinated in spices and then pan / shallow fried to golden crispy on outside and remain soft from inside. This Brinjal fry goes well as a side dish with chapati or rice or can simply be had as a snacks.

Brinjal / Eggplant is my family favourite and i make variety of dishes with it like Baingan Bharta , Stuffed eggplant , and Brinjal Potato gravy. But my son never liked any of these dishes much, which made me try this dish from Bengali cuisine and to my surprise, he enjoyed it :) A very simple and fuss free , beginner or bachelor recipe to try out. Egg plant lovers will enjoy this for sure and even those who are not Brinjal fans can try out this side dish for a change !


  • 2-3 medium long eggplant
  • 2 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp coriander cumin powder (optional)
  • Salt to taste
  • Oil for shallow frying
  • Suji / Idli rava as required
  1. Select long purple variety of Brinjal having less seeds for this recipe. You may use a single big eggplant or 2-3 medium ones. Rinse the eggplant well in water and cut them into 1/2 inch thick slices. Immediately place the slices in a bowl with salt water. This step prevents the eggplant slices from browning and also helps in removing the butter juices.

  2.  Soak the slices in this salt water for 10-15 minutes. Remove and pat dry on a kitchen towel. Place the slices in a deep dish and sprinkle all the spices and salt all over them. Mix well and marinate for 7-10 minutes. 

   3.  Take Suji or Idli rava or rice flour on a plate and coat each slice with the flour from both the sides .

    4. Heat 2 tbsp oil on a non stick pan and shallow fry the slices until golden brown and crisp from both the sides. 

  5. Drain the slices on a absorbent paper and serve as a side dish or snacks with some salad or raita.

 For more dishes from Bengali Cuisine do check my posts on


  1. Replies
    1. Thank you Qayyum Shaikh for stopping by my space. Glad to know :)

  2. Wow what a tempting way to enjoy baigan, the coating makes it look so crunchy and love the idea of shallow frying rather than deep frying them.

    1. Thank you di. Shallow frying makes this dish guilt free without compromising on the taste.