Begun Bhaja is the ultimate Bengali comfort food—simple, elegant, and deeply satisfying. While there are many variations, the traditional version relies on thick slices of large eggplants, a specific marinade, and the pungent aroma of mustard oil. 
​Here is how to make authentic Bengali Begun Bhaja.

​Ingredients
​**1 large Eggplant (Begun): Look for the large, round variety (often used for Baingan Bharta). It should feel light for its size, which usually means fewer seeds. 
​1 tsp Turmeric Powder 
​1/2 tsp Kashmiri Red Chili Powder (optional, for color and a bit of heat)
​**1/2 tsp Sugar: This is the “secret” ingredient that helps the eggplant caramelize and get that beautiful dark golden-brown color. 
​Salt: To taste.
​Mustard Oil: For shallow frying (essential for the authentic flavor). 
​Optional: 1 tbsp Rice flour or Semolina (if you want an extra-crispy exterior). 
​Step-by-Step Instructions
​1. Prep the Eggplant
​Wash the eggplant and pat it dry. Slice it into thick rounds—about 1 to 1.5 cm thick. If the slices are too thin, they will become mushy; if they are thick, they stay creamy and “meaty” inside. 
​2. The Marinade
​In a small bowl, mix the salt, turmeric, sugar, and chili powder. Rub this spice mix generously on both sides of each eggplant slice. 
​Pro Tip: Let the marinated slices sit for about 10–15 minutes. The salt will draw out a little moisture, helping the spices penetrate and ensuring the eggplant cooks evenly. 
​3. Heat the Oil
​Heat a generous amount of mustard oil in a wide frying pan. Wait until the oil reaches its smoking point (you’ll see thin wisps of smoke), then lower the heat. This removes the raw, bitter edge of the mustard oil. 
​4. Fry to Perfection
​Carefully slide the slices into the hot oil. Fry on medium-low heat. 
​First side: Fry for 3–4 minutes until it turns a deep golden brown. 
​Flip: Carefully turn the slices over and fry the other side. 
​The Texture: You are looking for a slightly charred, caramelized exterior and a soft, buttery interior.
​5. Drain and Serve
​Once both sides are dark and tender, remove them from the pan. Place them on a paper towel for just a few seconds to soak up excess oil. 
​Best Ways to Enjoy It
​Begun Bhaja is rarely eaten alone. It is traditionally served hot as a side dish with:
​Khichuri: The classic rainy-day meal.
​Luchi: Fluffy deep-fried flatbreads.
​Dal and Bhaat: Simple yellow dal and steamed rice.
​Source: Gemini