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

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Green Eggplant 1 big

Green Eggplant

Description

Green Eggplant are globular and medium in size. The lime green colored eggplant is capped with a ...

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Soya Granules 1/4 cup

Soya Granules

Description

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Onion chopped 1 big

Onion chopped

Description

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Ginger Garlic paste 1 teaspoon

Ginger Garlic paste

Description

Ginger garlic paste is made from fresh ginger and garlic. It is commonly used in Indian dishes.

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Chopped Green Chillies As per taste

Chopped Green Chillies

Description

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Common Salt as per taste

Common Salt

Description

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Turmeric Powder (Curcuma Longa) (Rhizomes) 1/4 teaspoon

Turmeric Powder (Curcuma Longa) (Rhizomes)

Description

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Red Chilli Powder Regular 1 teaspoon

Red Chilli Powder Regular

Description

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Cumin Powder 1/2 teaspoon

Cumin Powder

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Garam masala 1/4 teaspoon

Garam masala

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Garam Masala is a mixture of ground spices like black pepper, cardamom,cinnamon, cumin, cloves, n ...

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Amchur 1/4 teaspoon

Amchur

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Peas 1/8 cup

Peas

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Fresh coriander leaves As required

Fresh coriander leaves

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Edible Refined Vegetable Oil (Sunflower/Soyabean) As required

Edible Refined Vegetable Oil (Sunflower/Soyabean)

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Details

Vegetarian

Level : Easy

Cuisine : Bengali

Course : Sides

Recipe Notes

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

Ingredients For Soya keema stuffed begun bhaja recipe

Green Eggplant 1 big

Green Eggplant

Description

Green Eggplant are globular and medium in size. The lime green colored eggplant is capped with a ...

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Fortune soya granules 1/4 cup

Soya Chunks

Description

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Onion(chopped) 1 big

Onion

Description

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Ginger garlic paste 1 teaspoon

Ginger Garlic paste

Description

Ginger garlic paste is made from fresh ginger and garlic. It is commonly used in Indian dishes.

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Chopped Green Chillies As per taste

Green Chilli

Description

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Common Salt as per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Turmeric Powder (Curcuma Longa) (Rhizomes) 1/4 teaspoon

Ground Turmeric

Description

Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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Red Chilli Powder Regular 1 teaspoon

Red Chilli Powder

Description

Chili is a fruit that belongs to t ...

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Cumin pwdr 1/2 teaspoon

Ground Cumin

Description

Ground Cumin is the powder form of dried cumin seeds of Cuminum cyminum plant. It is used as a sp ...

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Homemade garam masala powder 1/4 teaspoon

Garam masala

Description

Garam Masala is a mixture of ground spices like black pepper, cardamom,cinnamon, cumin, cloves, n ...

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Amchur powder 1/4 teaspoon

Mango Powder

Description

Mango Powder is a cream coloured spice made from unripe, green mangoes which are dried then groun ...

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peas...) 1/8 cup

Green Peas

Description

Green peas are widely used all over the world. They are considered as vegetable ...

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Fresh coriander leaves As required

Coriander Leaves

Description

Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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Edible Refined Vegetable Oil (Sunflower/Soyabean) As required

Edible Refined Vegetable Oil (Sunflower/Soyabean)

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Methods

How to make Soya keema stuffed begun bhaja recipe

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.