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| Baigan-Bhaja |
Baigan /Brinjal/Eggplant /Aubergine is a versatile vegetable aka "fruit". Roast it, grill it, fry it make vegetable /bharta etc it tastes amazing. The list of different ways it can be cooked is end less. My mother used to make amazing pakodas (fritters with black gram flour). My maternal grandfather used to made stuffed brinjal with dark purple thin long Brinjal. I love bharta made with roasted Brinjal either cooked with onion etc. Or just mashed and mixed with mustard oil and spices.
Recently I learnt to make Bhaja from my daughter's cook. I loved this preparation of baigan/Brinjal. Baigan bhaja are very popular in Bihar /Bengal. Usually eaten with daal-bhaat.
Preparation Time : 15 minutes
Cooking Time :15 minutes
Servings :Makes 10 pieces (depends upon length of Brinjal l
Nutritional value of Bhaja Made from 200 gm of Baigan :
Energy :150 cal
Carbs: 12gm
Sugars: 7gm
Sodium : 16 gm
Potassium : 460 mg
Fats: 26 gm
Cholesterol :0gm
Vutamins : Rich in vitamin C and B6
Minerals : Rich in Iron and Magnesium
Ingredients for Making Baigan Bhaja:
- Brinjal Round one:1 (this is also called bharta wala baigan)
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| Baigan/Brinjal for Bhaja |
- Amchur powder : 1Table spoon
- Salt: 1 Teaspoon (or as per taste)
- Turmeric powder :1/2Teaspoon
- Red chili powder : 1Teaspoon (or as per taste)
- Dhaniya powder : 1Table spoon
- Chat masala 1Teaspoon
- Jeera powder 1/2 Teaspoon
- Mustard oil: 10 ml. (best results are with mustard oil but type of oil can be used as per choice)
- Mix all dry spices to make a homogeneous mixture.
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| Mixture of spices powder |
- Wash and pat dry the baigan.
- Cut 2-3 millimeter thick round pieces.
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| Baigan pieces |
- Apply dry spices powder mixture evenly on both sides of Brinjal pieces.
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| Baigan pieces coated with spices |
- Heat 5ml oil on a nonstick pan.
- When the oil is hot place Brinjal pieces coated with spices on the pan with hot oil.
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| Baigan pieces placed on pan with hot oil |
- Bring the heat to medium and let then cook till the side on the pan becomes golden brown. It takes approx. 4 - 5 minutes.
- Sprinkle 3-5ml oil on side of pieces facing up (uncooked side).
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| Baigan pieces cooked on one side |
- Flip the pieces and let the other side be now on the pan. Cook on medium heat till the other side also becomes golden brown.
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| Cooked on both sides |
- Press lightly to squeeze oil from cooked pieces (if you desire so).
- Remove cooked pieces from pan and serve with daal-bhaat.
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| Baigan - Bhaja |
- Baja tastes best when cooked fresh and hot. So don't cook and keep re-heating makes it lose texture and taste.
- Do not keep the Brinjal pieces after cutting they will turn brown.
- Do not put Brinjal pieces in water as they will soak water and will take longer to cook, will leave water during cooking thus will not hold the shape and will taste soggy.
- Apply masala immediately after cutting.
- Start cooking once masala is applied. Keeping Brinjal pieces with masala will make them lose moisture and turn soggy.
- Check while the bhaja is being cooked by lifting the piece slightly. Medium heat for different stove may be different.
