Bengali Lomba Datiwala Begun Bhaja | Bengali Style Brinjal Fry | Kitchenstagram
When it comes to Begun Bhaja, which shape is your favourite- the long fine slices with a part of stem attached, or the perfectly cut round slices?
Begun Bhaja, the renowned Bengali deep-fried eggplant dish, is loved for its distinct flavour and texture. It comes in different cuts, Lomba Datiwala Begun Bhaja, the long-cut variety with stem intact and Gol Begun Bhaja, made with round slices. Both are wonderfully paired with Luchi and Khichuri, making it quite a difficult choice to decide which combination is better.
Personally, I consider Lomba Datiwala Begun Bhaja the refined version of Begun Bhaja. I have fond memories of enjoying it at wedding banquets, traditionally served with Luchi- a rare treat these days. “Lomba” refers to its elongated shape, while “Danti” means the stem. So, Lomb Datiwala Begun Bhaja, is essentially long-fried eggplant with stem intact. According to my mother, the secret lies in proper marination and choosing the right cut of eggplant. The quality of eggplant is equally important.
Ingredients
2 nos. Medium size Brinjal/ Begun, washed
1/2 tsp Turmeric Powder
1/2 tsp Sugar
Salt to taste
Oil for deep frying
Preparation
- Step 1: Cut the brinjals into 4 quarters length wise along with the stem. Sprinkle turmeric powder, salt and sugar and massage them over the skin on all sides. Allow the marinated eggplant to sit for 15 minutes before frying.
- Step 2: Heat oil in a heavy-bottom wok. Once the oil is hot carefully put in the slices and fry on medium heat until they turn crispy and light brown in colour. Once done use a slotted spoon to drain out the begun from the oil and keep the sices on a kitchen towel to soak up the excess oil.
- Step 3: Serve hot with Luchi or Khichuri. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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