Begoon Bhaja

This is a Bengali speciality that we were served at the famous eatery named Bhojohari Manna, coutesy my sweet Bengali friend Debdutta Roy. We visited the one at Versova. It was so tasty that I had to learn and post the recipe  for my blog readers. The same is made in a Maharashtrian way with different masalas and a different name too, that is Kaap. I love it both ways, now comes the Bengali style recipe.

Ingredients

A)
1 seedless big variety of brinjal, chopped into roundels neither too thick nor too thin and kept in salt water for about half an hour

B)
 A dry mix to be made ready with
1 tbsp of dry mango powder
1 btsp of chilli powder
1 tbsp of garam masala
Salt to taste

C)
Rice flour and salt mixed together for dusting, as per requirement

Poppy seeds for sprinkling on the roundels, as per requirement
Mustard oil as per requirement

Method

Once you are ready with all the above preparation, you can remove the roundels from the water, rub the dry mixture B) on each one, preferably with hands, keep for marination for about fifteen minutes.

Now dust each one with C) the rice flour mix, sprinkle a bit of poppy seeds on both the sides, shallow fry on a pan with mustard oil, till they turn golden brown and crisp on both sides.