Begun Bhaja
It is a popular dish of West Bengal and is made from brinjal. Brinjal is such a vegetable, which, like potato, is cooked and eaten in different ways all over the world. To make Begun Bhaja, take a big round brinjal. Wash and wipe it clean and make thin circular cuts from the back side, that is, cut slices. The pieces should not be too thick. Half to an inch thick is fine. Place these pieces in a large bowl, plate or plate.
Add one teaspoon crushed red chili, one tablespoon coriander powder, half teaspoon turmeric powder, one teaspoon garam masala, half teaspoon chaat masala, half teaspoon mango and required salt and mix well with hand or spoon. Mix the spices so that they stick well on the brinjal pieces. All the pieces should be covered with an equal layer of spices. Then add two spoons equal to or as per your requirement of gram flour and mix well, so that it also sticks to all the pieces of brinjal. Now cover it and keep it for five to seven minutes.
Heat a tawa or non stick pan. Grease mustard oil on it. When smoke starts rising from the oil, turn the flame to medium. Spread each piece of brinjal on the pan to bake. Cook a little at a time till it turns golden brown on both the sides. When the layer on both sides of the brinjal becomes crispy, take it out from the pan. Be sure to take care of the flame in this, otherwise the pieces of brinjal will burn from above and will not even cook from inside. Begun Bhaja is ready. Sprinkle a pinch of chaat masala over them and serve hot with dal-rice, puri parantha or anything.
fried chili
Often you must have eaten fried green chilies while eating on roadside carts or in many restaurants. It brings spiciness in the taste of food. It can be served with anything. It is also a pickle substitute. It is very easy to make. You can take any size chilies you have. Wash and wipe the chillies, pierce the center of them with a knife and keep aside.
Now prepare its spices. In this way, stuffed chilies are also made and spices are already stuffed in them. But now we are making fried chili, so there is no need to add much spices to it. For this, you can take one teaspoon of chaat masala or half a teaspoon of amchur powder and a quarter teaspoon of salt. It is also necessary to put half a teaspoon of coriander powder in it.
Heat enough oil in a pan. When the oil becomes hot, then add green chilies and cook till the color changes while stirring and take it out. This process takes no more than half a minute in total. Just put the chili and take it out after turning it once. Place the chili in a plate and mix well by adding spices on top. Fried chillies are ready. They can be served with any meal. Even after cooling, their taste remains fun. In this way, it can be eaten for two to three days.
Parwal Bhujia
Parwal is also a popular vegetable of North India like potato, onion, brinjal. Parwal vegetable is prepared in many ways. There is also a way of cooking them like Bhujia. It is Parwal season. Fresh parwal is available in abundance in the market. The specialty of Parwal ki Bhujia is that it can also be served with dal-rice, puri, paratha. It is very easy to make.
Take two hundred and fifty grams of raw, soft parwal. Wash and wipe thoroughly. Cut off both the ends of the parwal. Then cut it lengthwise from the middle and then cut its thin slices. In this way at least six long and thin cleavages will be formed in a parabola. Now heat two tablespoons of mustard oil in a pan. Add a tempering of fenugreek seeds, cumin seeds, a bay leaf and half a teaspoon of asafetida powder to it and then sprinkle the chopped parwal. Make the flame medium. Keep stirring in between. When the parwal is half cooked, then add quarter teaspoon turmeric powder and required salt and mix it.
When the parwal starts shrinking and its white part becomes slightly almond, then add half a teaspoon pinch of red chili, half teaspoon dried mango powder, one teaspoon coriander powder, half teaspoon garam masala and after mixing it well, turn off the flame. Parwal Bhujia is ready. The taste of Parwal Bhujia is unique compared to Bhujia of other vegetables, hence it is preferred more. Especially this bhujia is served with lentils and vegetables. It can also be packed and carried along with parathas or puris in travel.