Begun Bhaja or Fried Aubergine Bengali Style

  • Yield : 3-4
  • Servings : 7-8
  • Prep Time : 2m
  • Cook Time : 10m
  • Ready In : 20m

Did you say you did not like Aubergines.. or brinjals as we call them in India? Well, think again.. you might just eat your words.

Begun bhaja (fried Aubergine) is a much loved accompaniment in Bengal. Bengalis love it as much as they love their macch bhaja(fish fry).

Although it is cooked at home, it is not uncommon to find Begun Bhaja served at weddings, it is so popular.

Simple to make and very very easy to cook, this recipe makes you eat just that little bit more!


  • Aubergine- 1 large
  • Salt- 1 tsp
  • Turmeric- 1/4 tsp
  • Sugar- 1 pinch
  • Whole wheat flour/ suji- 3 tbsp for dredging
  • Oil- for frying

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Step 1

Wash and cut the aubergine into thick slices, about 1/2 to 1 inch thick.

Step 2

Apply the salt and on it and leave aside for 10-15 minutes.

Step 3

Heat oil in a shallow pan, or a wok.

Step 4

You could always fry the aubergines straight away, but a good idea is to dredge/ roll the aubergine in some whole wheat just before frying to prevent it from absorbing too much oil. It also helps it get that beautiful brown colour.

Step 5

When the oil is hot, fry the aubergines on high heat. Apparently, frying on low heat makes it absorb more oil.

Step 6

Turn over in about 1-2 minutes.

Step 7

Remove with a slotted spoon and drain on absorbent paper.

Step 8

Serve hot. Goes well with anything, but specially with dal and rice! Enjoy.


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