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Bengun Bhaja , Tawa Began (Pan fried Aubergine)

Bengun Bhaja , Tawa Began (Pan fried Aubergine)

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    Cuisine:

    Ingredients

    • Spice Coating

    Directions

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    Hey Fellow food lovers, Hope you are doing great . In today’s  menu we have a delicious side dish . It’s made in various styles and also been called with various names in different parts of India. You can call it Bengan fry, Bengun Bhaja, Tawa Bengan but trust me it tastes delicious in any form . Today we are making a variation which goes great with simple Dal and Rice . You can add or leave any ingredient as per your taste . So lets begin…..

    Step 1
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    Start with washing the Aubergine ( Bengan ) then cut it into round slices. The thickness of the slices should be half inch.

    Step 2
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    Now mix well all the ingredients listed under "spice coating " .

    Step 3
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    Time to Coat the Aubergine ( Bengan) slices well with the spice mix . Coat it evenly then keep aside.

    Step 4
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    Now in a Pan or a Griddle heat 2 Table spoons of oil and add 4 to 5 pieces of Aubergine into it . Cook it from both the sides properly on medium flame for first 2 minutes . Then reduce the flame to low till the time it gets cooked and changes color to deep brown.

    Step 5
    Mark as Complete

    It's time to take it out of the pan . Enjoy this delicious and flavorful Bengan Bhaja with Rice and Dal or Paratha. Hope this recipe comes out great for all of you.

    Curries To Custard

    Here at “Curries to Custard “we have a team of passionate food lovers from different parts of India. We are not only passionate about Our geographical cuisines but have a bag full of International delicacies.

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    • 84 Views
    • 10 to 12 Minutes
    • Serves 3
    • Easy

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    Ingredients

    Adjust Servings:
    1 large ( 300 to 400 gms) Aubergine or Bengan
    3 to 4 Tablespoons Cooking Oil Mustard oil goes best with this recipe
    Spice Coating
    2 Tablespoons Gram Flour
    5 to 6 (Crushed) Garlic
    1 Teaspoon Turmeric
    2 Teaspoons Red chilly powder
    2 Teaspoons Garam Masala
    1 Teaspoon Amchur (Dry Mango Powder)
    Salt

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    previous
    Paneer Tikka
    next
    Kadhai Masala recipe