Today while buying vegetables the subjiwala told me that he got them from Calcutta and you will like this one. The speciality of this particular variety is it has less seeds.
I grabbed the two which were left and as soon as reached home I had the urge to try my favourite baigun bhaja. The biggest challenge is this dish require a lot of oil, and here I am aiming to have low calorie diet!
Nevertheless,I washed and cut the baigun into circles.
Here is the recipe
Baigun bhaja
Ingredients
1 large baingan,/brinjal/aubergine
1/2 teaspoon of red chilli powder
1/4 teaspoon of heeng powder
1/4 teaspoon salt
2 tablespoon of olive oil/peanut oil/mustard oil
1/4 lemon squzzed
Method
*Wash, cut the brinjal into large thick circles. Keep aside.
* Pour oil in a large pan. Carefully place cut pieces of baigun/aubergine.
* Cook in medium flame, flip and cook both sides until mild brownish.
*Sprinkle red chilli powder, salt and heeng powder on top of the cooked baigun, flip and repeat.
* Once both sides turn into golden brown remove from pan and squeeze kemon extract.
*Serve with amla/gooseberry and green chilies chutney. They add the special touch to the dish. I seved it as a snack, you can serve it with rice. It's very delicious!
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Amla and green chilies chutney
Ingredients
3-4 good fresh Amlas/gooseberries
5-6 green chilies ( I used non spicy green chilies)
Salt as required
1/2 lemon juice
Method
* Wash and cut all the gooseberries. Put them in the small mixer jar.
*Remove the stem from green chillies and place them in the small mixer jar. Add a little salt and lemon juice.
*In pulse mode make a coarse chutney. It has a beautiful jade colour. The green chilies I used were non spicy.
*Serve with baigun bhaja. You will experience different flavours burst in your mouth when you eat these two delicious combination of food.
Variation in the masala
Baigun bhaja 2
I have added a few more spices and ingredients to the brinjal slices and marinated for 10 minutes before placing them on the griddle.
Ingredients
Two large brinjal, I used the green one. - thick slices
Turmeric -1/2 teaspoon
Salt - 1 teaspoon
Besan - 2 tablespoons
Rice flour - 1 tablespoon
Kalonji -1/2 teaspoon
Ajwain - 1/2 teaspoon
Dhaniya powder -1 teaspoon
Jeera powder -1 teaspoon
Amchur -1 teaspoon
Gingly oil -2 tablespoons
Method
In a large bowl add all the ingredients and mix well, coat all the brinjal slices with the other ingredients and spices, adding oil will help the ingredients to get stuck with the brinjal like a thin coat of masalas.
Leave it to marinate for 10 minutes.
In a large pan pour oil of your choice I used peanut oil, you can use mustard oil if you like it's flavour.
Once oil is just warm place the brinjal slices one by one, spread in the entire pan.
Allow it to cook, once done, flip to the other side. Shallow fry till golden brown.
Repeat the procedure until all the brinjal slices are roasted.
Serve with chutney of your choice.
Thanks for sharing this informative information about amla extract with us. It's very helpful. Keep it up!
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