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Monday, November 15, 2010

[SCM]: Baigun Bhaja

[My fascination with Bong food goes back to my good old childhood days, where Durga Puja and Navratri used to be my favorite festival. Khichdi at Durga Puja has no match, and the amazing chutney served with it, ahaa. Also my pados ki aunty used to make amazing fish for me. My liking for bong food has been well documented earlier. This recipe is dedicated to kharagpuriya bong at whose home I made this last week, the to be bong bahu who will eat a fish-head during her wedding, and my poor friend who spends nights in shady bengal hotels traveling on thelas, eats jhal mudi and sells tide:). And haan to the Amdavadi Bahu who loves cooking :)]

Baigun Bhaja (Serves 3)

  • Big Fat Brinjal (One or two, depends how hungry you are, please check for small pores in the Brinjal, if they are there be careful, isme keeda lag jaata hai kai baar]
  • Mustard Oil or Sarso ka Tel (extremely high on calories, superb on taste, if you don't have this, please don't try this dish)
  • Ginger-Garlic Paste
  • Turmeric and Red Chillies powder

Wash the Brinjal (they use the max pesticides on poor Brinjal, wash it properly, and then wipe it with a dry cloth). Cut it into slices, slices shouldn't be wafer thin, nor they should be very thick. Medium thickness slices. Cut them but don't leave them for long, Brinjal has Iron in it, so like Apple, it oxidizes and turns dark. Its very high on Vitamins and Iron, but don't worry, we will kill it all :).

Take a bowl, put 2 Tb Spoons of Ginger-Garlic paste in it. Add a tea spoon of mustard oil, half tea spoon of turmeric and hald tea spoon of chillies powder. Mix it well. Remember its not like pakode ka batter, it shouldn't be too much, you just need to put that masala on the slices.

Take a pan, heat it, put mustard oil in it. Remember less oil and Brinjal might burn, or turn dry, a nice bhaja is always soaked with oil. Put the Brinjal slices in the bowl with paste in it, coat it evenly and shallow fry it in the pan.

While frying notice the sides, they will turn crisp, the center soft and yellow, fry evenly on both sides. Don't fry it too much, otherwise it will be too oily, just the right amount. The center should taste like oily bharta, and you know its done.

Goes well with Khichdi, simple Daal-Rice and even as a starter with alcohol. Yes after a long time I have found new company for alcohol :)

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