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Soya keema stuffed begun bhaja recipe

Begun bhaja/ Fried eggplant is a quintessential bengali favourite.  The addition to soya keema makes it even more special.

  • Prep time:
  • 15mins
  • cook time:
  • 30mins
  • serves:
  • 2

Ratings :

    • (0)

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    • (0)

Vegetarian

Level : Easy

Cuisine : Bengali

Course : Sides

Recipe Notes

Be careful not to slit the eggplant directly into two halves.

Tags

  • #RegionalDishes
  • #contest161
Ingredients

Ingredients For Soya keema stuffed begun bhaja recipe

Methods
  • 1. Slit the eggplant transversely  from top to bottom.  Be careful not to slit the eggplant directly into two halves. Wash it properly and rub salt , turmeric powder and keep aside for 10 minutes. Heat up vegetable oil in a pan and shallow fry the eggplant into light golden brown.
  • 2. Soak the soya granules in hot water for 15 minutes. Then, squeeze out all the water. In a pan, add 1 teaspoon oil and cook the soya granules using onions, ginger garlic paste,  salt,turmeric and all the spices mentioned in ingredients. Lastly add green peas,chilli,  coriander. Let the filling cool.
  • 3. Now,  stuff the eggplant with the soya keema filling in the slits. Again shallow fry the eggplant turning both the sides till golden brown. Serve hot  with steamed rice , chapati or paratha.

Products used in Recipe

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