Begun Bhaja or Baingan Bhaja, How to make Begun Bhaja Recipe
Recipe type: Side
RecipeCuisine: Indian Cuisine, Bengali Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
Begun Bhaja or Baingan Bhaja - with step by step photos and instructions.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
marination of baingan:
  • 1 large eggplant/ baingan/aubergine/vangi (sliced into thin roundels) abt 200 gm
  • 1 tsp red chili powder (optional)
  • ½ tsp turmeric powder
  • 1 tsp mustard oil (optional)
  • salt as per taste
making baingan bhaja:
  • 2 tbsp poppy seed
  • 1 tbsp gram flour (optional)
  • 1 tbsp rice flour (optional)
  • 2-3 tbsp mustard oil / sunflower oil for shallow frying the aubergines
How to make the recipe?
  1. Rinse the eggplant, wipe them with a napkin or cloth.
  2. Slice them into thin roundels. You could immerse them in water with salt for 10-12 mins to remove their bitterness or add 1 tsp sugar while marinating the eggplants. I skipped both the method as was running short of time but got lucky as my baingan were not bitter. However it's better to remove their bitterness before frying them.
  3. Sprinkle ½ tsp turmeric, 1 tsp red chili powder if using and salt as required.
  4. Also add 1 tsp mustard oil which will help in coating the egg plants nicely and will also help them in absorbing less oil.
  5. Coat this mixture nicely over the eggplants. Marinate for 5 mins.
  6. Heat oil in a pan.
  7. Meanwhile spread 2 tbsp poppy seed, 1 tbsp rice flour if using and 1 tbsp gram flour is using.
  8. Coat the marinated slice of eggplant on both sides.
  9. Shallow fry the coated brinjal on medium heat.
  10. Fry them on both sides until they turn golden brown in color and appear crisp.
  11. Remove the fried aubergines and place aside. You could dab some paper napkin over them to absorb excess oil.
  12. Serve the begun bhaja warm as a side dish with any meal.
1. Shallow fry the baingan on medium heat else they might not fry evenly and get burnt.

2. You could coat them with just poppy seed/rice flour/chickpea flour whatever is available in your kitchen.

3. If you like more masala then add little garam masala or pepper powder to the aubergines.
Recipe by Flavors of Mumbai at