Begun Bhaja | Spicy Pan Fried Eggplants
Ingredients
- 1 lb eggplants I like to use chinese long ones as they cook faster
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1/4 tsp salt
- oil for frying
Instructions
- Wash and cut your eggplant into 1 inch thick discs, wash again.
- Mix all seasonings in a small bowl, then sprinkle heavily onto the eggplants. Use your fingers to massage it into a paste like consistency on the eggplants. (wear gloves for color/smell if you want)
- Heat a pan on medium, add in a nice heavy layer of oil, then place your eggplants in one by one.
- Fry on medium-low, until its nice and charred on one side, which will take some time. Then flip to cook the other side. Add more oil if needed.
- Once the inside layer of the eggplant starts to peel away from the skin, they're done! You might have to take them off the pan one by one if some are done before the other.
- Serve hot with steamed rice, and enjoy!