These easy to make Eggplant Sticks aka Baingan Baja are insanely delicious. Inspired by the classic Bengali dish Begun Bhaja, but still different. Low-Fat. 5 easy ingredients. Under 30 minutes. Lip-smackingly delicious. Vegan. Gluten Free.
Hi folks, Anvita back again. Before we dive into the post, I have a story to tell. For the last 40 minutes, I have been so confused about what to write for this post. I was staring blank at the screen trying to figure out the right title for this post but I was just never convinced with anything. Finally, I just got on the phone with Soniya and we thought the title of this post should be 'Non-Traditional Baingan Bhaja Sticks'. Oh!!! I will tell you why in just a minute. First of all, it's the not traditional Baingan Bhaja recipe, however, it is surely inspired from the classic Bengali Begun Bhaja. For those of you who haven't heard or tried it before (I hadn't until after my wedding), it's spiced eggplant discs that are deep fried. Trust me they taste yum. I confess I love those spiced eggplant discs but can't afford all the oil so this is my variation of it. Honestly, I was introduced to this recipe by my MIL. She spent some of her teenage time in Kolkotta and that's how she was introduced to Begun Bhaja. She often makes the traditional Baingan Bhaja but sometimes she makes this non-traditional version which I love too.
Although it's not the traditional Baingan Bhaja, it 's a minimalist version and still tastes super yummy and will leave you licking your fingers.Traditional Begun Bhaja is made by coating several spices like paprika, turmeric, cumin powder, dry mango powder and even garam masala. Some folks use gram flour/besan while others use rice flour to make the discs crispy. Think of it as savory and tangy eggplant sticks. In this recipe, we have used very minimal ingredients and tried to keep it low fat. Little A isn't can't take a lot of spicy food so I usually mellow it down for him. So for this preparation, I used only used turmeric, salt, rice flour, a little mustard oil and some lemon juice. With just 5 easily available ingredients this dish is ready in under 30 minutes. Traditionally eggplant is cut into discs however, I cut them into sticks as I was using the long Chinese Eggplant.
It doesn't matter what variety of eggplant you use and what shape you cut it into, this recipe will taste yummy, never the less. Ofcourse feel free to add in the other spices and make this recipe your own. You won't regret it at all. For those who follow the blog regularly will know that I didn't start eating Eggplant until like 10 years ago. Now I love this vegetable. If you have been under estimating the flavors, then some of our recipes will change your mind. Check out our Smoky Eggplant Dip, Eggplant Stir Fry Lettuce Wraps, Roasted Eggplant & Tomato Soup after this post. Drop in your comment below and tell us if,
You have tried Eggplant before?
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Thoroughly wash the eggplant and cut it into sticks.
In large wide mixing bowl, add in the eggplant sticks, [rice flour|http://amzn.to/2wSVfAI], [turmeric|http://amzn.to/2xrxLTU] and [salt|http://amzn.to/2jgrQuE] and 1 tablespoon [mustard oil|http://amzn.to/2wVRhH3]. Mix well, making sure that the dry ingredients have been coated onto the sticks properly.
Heat the [mustard oil|http://amzn.to/2wVRhH3] in a [pan|http://amzn.to/2eRwHxt] and pan smear these eggplant sticks, on both sides until they are cooked from the inside.
Arrange the sticks in serving bowl or plate, garnish with cilantro and lemon juice. Serve it warm as a side or main dish with Indian flatbreads like Roti or Naan.