Crispy Eggplant Cutlets/Begun Bhaja (Gluten Free)
Eggplant is one of my favorite vegetables and I I rarely venture beyond my favorite ways to cook it but this weekend I tried something new. And OMG was it so good! These eggplant cutlets or Begun Bhaja are just so scrumptious and ridiculously simple . These originate from Bengal , a state in the eastern part of India - they are crispy and tender, and melt in the mouth. My little twist to this was adding a tangy yogurt sauce on top which was such a perfect pairing.
PREP TIME
5 minutes
COOK TIME
30 minutes
INGREDIENTS
10
Serves: 2
Ingredients
- 1 whole1 whole1 whole Eggplant, large
- 0.5 tsp0.5 tsp0.5 tsp Turmeric Powder
- 1 tsp1 tsp1 tsp Kashmiri Chili Powder, or paprika for less heat
- 1 tsp1 tsp1 tsp Amchur (Dried Mango Powder), optional
- 0.5 cup0.5 cup0.5 cup Superfine White Rice Flour, can substitute with almond flour
- 1 tsp1 tsp1 tsp Salt
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- 0.5 cup0.5 cup0.5 cup Plain Yogurt
- 0.5 tsp0.5 tsp0.5 tsp Chaat Masala, can substitute with a blend of cumin powder, chili powder, salt
For the sauce
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cut eggplant into disks of about quarter inch thickness.
- Mix the spices and salt and smear the mix on both sides of the eggplant disks. Set aside for 15 mins to marinate.
- Heat 3 tbsp oil in a pan.
- Dredge each eggplant piece in the rice flour till it forms a thin coating on it.
- Shallow fry the eggplant disks in the hot oil. Do not crowd these. You will need to fry for about 5 mins on each side till the cutlet has a nice crust on the outside and is tender on the inside. You will want to spray some oil on these when flipping over.
- For the yogurt sauce, whisk the yogurt with the Chaat masala. If you don't have chaat masala, you can add some cumin powder, chili powder and salt.
- Plate the eggplant cutlets and drizzle with the sauce. Serve as an appetizer or a side.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 483 |
| Fat: | 22 g |
| Carbohydrates: | 60 g |
| Protein: | 6 g |
| Cholesterol: | 1 g |
| Sodium: | 1131 mg |
| Fiber: | 2 g |
| Sugars: | 5 g |
| Calculated per serving. | |
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