Bengali Begun Bhaja

Method

1. 1

   Cut the eggplant crosswise into 1.5 cm thick rounds.

2. 2

   Rub both sides with turmeric, salt and, if liked, a pinch of sugar. Rest 10 minutes.

3. 3

   Heat a thin layer of mustard oil in a heavy skillet until shimmering; lower the heat to medium.

4. 4

   Fry the slices in batches without crowding, 4–5 minutes on each side, until browned and tender.

5. 5

   Drain briefly on a rack or paper and serve hot.

The story behind the dish

Begun bhaja is a familiar Bengali home-style side, especially alongside rice and dal. Its simple seasoning lets mustard oil and the eggplant's soft, almost creamy center shine.