Cooking with Monisha - Recipes & More

Bhaja Begun
spicy aubergine discs - Serves 4

This very popular and simple recipe comes from Bengal. Aubergines are often fried to bring out their flavour although they seem to absorb a great deal of oil. Drain them well to remove excess oil. These crisp aubergine discs with meltingly soft centres are delicious with Danedar Dal and rice.

Preparation time: 10 minutes Cooking time: 15 minutes

1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
Salt to taste
4 tablespoons semolina
2 medium aubergines, sliced
Sunflower oil for shallow frying

Mix the spices, salt and semolina.
Dip each aubergine slice in this mixture individually.
Heat the oil in a heavy bottomed pan and fry the slices, turning over until both sides are crisp and golden.
Remove with a slotted spoon, drain on absorbent paper and serve at once with a wedge of lemon.

Tip - Aubergines absorb gallons of oil! Use a non-stick pan to minimize this.