If you are remembering the crispy, golden slices of the classic started, then there is a spicy turn that will set your palate-chilli garlic bingan offerings. Garlic, Kashmiri chili, and mustard oil bold flavor, this dish is necessary for anyone who loves his food with a kick. Shared by digital manufacturer Asha Maharana, this fierce dish is ready in just 20 minutes. It is quick, flavored, and is your new favorite side dish.
Also read: Look: How to make Bingan’s Bharta-Here is a foolish step-by-step recipe
Are Bingan Bhaja healthy?
Aubergine, or Brinjal, is often ignored, but it is a power plant of nutrients. Packed with antioxidants such as rich in fiber, low in calories, and nasunin, it supports heart health and digestion. Garlic, another star of this dish, is known for its anti-inflammatory and immune-boosting properties. Kashmiri chili provides vibrant color with low heat, while turmeric provides anti -inflammatory benefits.
However, because the classic bingan adverse is usually pan-fried, the oil content may be on the higher side. To keep it healthy:
- Use at least oil or opt for an air fryer.
- To balance the food, pair it with boiled rice and a light lentil.
- Try to use cold-pired mustard oil for more natural fat options.
Bingan Bhaja Recipe – How to make chili garlic bingan bhaja
The base of the dish is, of course, a humble bingan (objrin), which soaks the taste like a sponge. What makes this version stand, garlic cloves, Kashmiri red chili powder, salt and turmeric are a fragrant paste made together. Apart from a spoon of mustard oil, not only increases sharpness, but also gives that this quintage also gives Eastern Indian zing.
Once the bingon is chopped (not too thin), the slits are made to allow the paste to leak into each layer. Garlic-chilli masala is rubbed generously in slices, which includes the slits, for penetration in maximum taste.
Slice then infected oil with sesame seeds and curry leaves contain pan-fried, which adds nutritional and a touch of the earth. Result? Crisis on the outside, softened inside, and garlic was loaded with spices.
Also read: Khichuri-Begun Bhaja: A combination of nutritious lunch of Bengal that shouts monsoon
Watch the full recipe video here:
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How to eat bingan bhaja
Traditionally, Bingan Bhaja is served as a side dish with rice (rice) and lentils, especially in Bengali houses. Crunchy, spicy slices contrast beautifully with the soft texture of rice and lightness of lentils. Bingan Bhaja with Luchi is also a popular snack combo. This khichdi is also delicious with curd rice, or even a roti with a dripping of yogurt is tucking into a rap.
For a modern twist, slices on the toast with a doll of Greek yogurt and mint chutney for a spicy appearance. Or serve it as a topping on the grain bowl with Quinoa, lentils, and roasted vegi.
Chili garlic is a unique recipe, but is worth trying. With the color of your smoke, spicy taste and satisfactory texture, it is a dish that gives bold taste with minimal attempt. This version of Bingan Bhaja is a delicious way to bring enthusiasm in your plate.
