Bota-Soho Begun Bhaja-Detailed Recipe With Video

Brinjals are presumably native to Bengal which can clarify the staggering varieties of brinjals in our markets—particularly in winter. There isn’t any higher approach to eat brinjals than to fry them in unrefined, pungent, mustard oil. Begun bhaja, which means fried brinjals, are eaten in lots of kinds. The bigger ones are lower in thick discs, whereas the lengthy, slender ones are break up lengthwise together with the stalk and fried. These are historically served at marriage ceremony lunches or on any giant gatherings.