Baby Eggplant Recipe – Authentic Bengali Begun Bhaja with Jaggery-Tamarind

Last Updated on 4 months by Neha Deshmukh

Baby Eggplant Recipe – Authentic Bengali Begun Bhaja with Jaggery-Tamarind

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Begun Bhaja. It’s a classic Bengali dish, and honestly, it’s one of the first things I learned to cook properly. The sweet and tangy flavors are just so comforting, and it’s surprisingly easy to make. This isn’t just fried eggplant; it’s a little piece of home on a plate.

Why You’ll Love This Recipe

This Begun Bhaja recipe is special because of the beautiful balance of flavors. The slight bitterness of the eggplant is perfectly offset by the sweetness of jaggery and the tang of tamarind. It’s a dish that’s both simple and deeply satisfying. Plus, it comes together pretty quickly – perfect for a weeknight meal or a side dish for a festive spread. You’ll love how the flavors meld together, creating something truly special.

Ingredients

Here’s what you’ll need to make this delicious Begun Bhaja:

• 8-9 baby eggplants
• 2 tablespoons oil (I prefer vegetable or canola for frying)
• 1 inch ginger
• 3-4 garlic cloves
• 1 green chili
• 1/3 cup water (about 75ml)
• 2 tablespoons tamarind concentrate
• 4 teaspoons jaggery (or brown sugar as a substitute)
• 1.5 tablespoons mustard oil

Ingredient Notes

Let’s talk about a few key ingredients that make this recipe sing!

• Mustard Oil: This is essential for authentic Bengali flavor. It has a pungent aroma that mellows out when heated and adds a unique depth. Don’t be scared of the smell – it’s part of the charm!
• Tamarind Concentrate: This provides the signature tang. You can find it at most Indian grocery stores. If you can’t find concentrate, you can use tamarind pulp, but you’ll need to adjust the amount of water.
• Jaggery: Jaggery is unrefined sugar, and it has a lovely molasses-like flavor. It adds a beautiful sweetness and complexity. Brown sugar works in a pinch, but jaggery is really the star here.
• Bengali Eggplant Varieties: If you can find them, use small, round Bengali eggplants (also known as brinjal). They have a slightly sweeter flavor and less bitterness. However, regular baby eggplants work perfectly well too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your baby eggplants into 1-inch pieces. Not too small, we want them to hold their shape while frying.
2. Heat the 2 tablespoons of oil in a wok or large frying pan over medium-high heat. Add the eggplant and fry for 7-8 minutes, turning occasionally, until they’re lightly browned. Remove them with a slotted spoon and set aside.
3. Now, let’s make the flavor base. Crush the ginger, garlic, and green chili together using a mortar and pestle. This releases all those wonderful aromas!
4. In a separate small saucepan, prepare the jaggery-tamarind sauce. Boil the 1/3 cup water, tamarind concentrate, and jaggery for about 4 minutes, until the jaggery is dissolved and the sauce has slightly thickened. Set aside.
5. Heat the 1.5 tablespoons of mustard oil in the wok until it’s smoking slightly. This is important – it removes the raw smell and brings out the flavor. Be careful not to burn it!
6. Add the cumin seeds, fennel seeds, nigella seeds, dried red chilies, and a pinch of hing (asafoetida) to the hot oil. Sauté for a few seconds until they become fragrant.
7. Add the crushed ginger-garlic mixture and cook for 1-2 minutes, until it turns golden brown.
8. Stir in the chopped tomatoes and cook for another 2-3 minutes, until they soften.
9. Pour in the jaggery-tamarind sauce and 2 tablespoons of water. Cook for about a minute, stirring constantly.
10. Add the coriander powder, turmeric, Kashmiri red chili powder, and salt. Cook the spices for another minute, allowing the flavors to bloom.
11. Finally, toss in the fried eggplants and cook for 3-4 minutes, gently stirring, to ensure they’re coated in the sauce and the flavors have blended beautifully.

Expert Tips

• Don’t overcrowd the pan when frying the eggplant. Fry in batches if necessary to ensure even browning.
• Keep a close eye on the mustard oil – it can burn quickly.
• Adjust the amount of green chili to your spice preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind concentrate doesn’t contain any hidden ingredients.
• Spice Level Adjustment: If you like it spicier, add another green chili or a pinch of cayenne pepper. My friend, Priya, always adds a dash of chili flakes!
• Regional Variations within Bengal: Some families add a touch of panch phoron (Bengali five-spice blend) for extra complexity. My grandmother used to add a tiny bit of grated coconut towards the end.

Serving Suggestions

Begun Bhaja is fantastic served with steamed rice and dal. It also makes a wonderful side dish for fish curry or mutton curry. A simple side of plain yogurt complements the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

• What type of eggplant is best for Begun Bhaja? Small, round Bengali eggplants are ideal, but regular baby eggplants work great too.
• Can I use lemon juice instead of tamarind? While you can use lemon juice, it won’t give you the same authentic tangy flavor. Tamarind is really key to this recipe.
• How do I know when the mustard oil is at the right temperature? It should be smoking slightly. This indicates that the raw smell has dissipated and the oil is ready to use.
• What is the purpose of jaggery in this recipe? Jaggery adds a unique sweetness and depth of flavor that balances the bitterness of the eggplant and the tang of the tamarind.
• Can this be made ahead of time? You can prepare the jaggery-tamarind sauce ahead of time and store it in the refrigerator. However, it’s best to fry the eggplant and finish the dish just before serving for the best texture and flavor.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!