Air fryer recipe · Sides · West Bengal
Kali Puja Begun Bhaja
Turmeric and chilli rubbed brinjal rounds, a fixture of the Kali Puja bhog plate in Bengal. Air-fried with a brush of mustard oil, they turn soft inside and golden outside.
- 30 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
- West BengalState
Part of the Diwali across India collection
Nutrition per serving
- 120kcal
- 1.4 gprotein
- 8.8 gcarbs
- 9.5 gfat
- 4.2 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large round brinjal (begun)1, about 400 g
- Mustard oil2 tbsp
- Turmeric1/2 tsp
- Red chilli powder1/2 tsp
- Sugar1/4 tsp
- Salt3/4 tsp
Method
Slice evenly
Cut the brinjal into rounds about 1.5 cm thick. Even slices cook at the same pace, so take care to keep them the same thickness.
Rub the spices
Mix the turmeric, chilli powder, sugar and salt. Rub it on both sides of every slice. The pinch of sugar helps the slices brown.
Rest
Leave the slices for 10 minutes. They will release a little water, which helps the spice cling. Pat them lightly with a paper towel.
Brush with mustard oil
Brush both sides of each slice with mustard oil. Brinjal soaks up oil fast, so brush rather than pour. Lay the slices in a single layer in the basket.
Air-fry until tender
Air-fry at 190°C for 14 min, turning once halfway, until both sides are golden and a knife slides through the centre easily. Serve hot with khichuri or rice and dal.
