Wednesday, June 26, 2019

Aloo Bhaja , Baigan Bhaja and Spring Onion Pulav - Book Review

This is a very interesting post. It's about book review by fellow blogger  Rinku Bhattacharya who blogs at Spice Chronicles. She has few books already published and when she got this one out, The Bengali Five Spice Chronicles, she asked me if I can review her book and I was always fascinated by Bengali cuisine, well who is not, who can say no to Spongy rosogulla or  soft sondesh. And everyone loved their Bhaja so I grabbed that opportunity and here I am. There are a lot of vegetarian options and I was so confused about what to make and finally, I decide to do three dishes which can be served as a diner.

I made Aloo Bhaja ( means fried Potatoes) Bhaja means fried, Fried Eggplant and  Spring onion pulav. In her book, she explains everything in details so you can understand the history and culture of Bengali cuisine too. I know about bhaja but the spring onion pulav was something new for me. I was little hesitant to make that not knowing how it will turn out but the flavor was amazing. You never know that garam masala and other spices go this well together. In the future, I will prepare a few more dishes from this book that's for sure. In these recipes, you have to use mustard oil for the authentic taste.

Ingredients for Aloo Bhaja

2 large potatoes
1/2 Tsp Turmeric
Oil for deep frying or shallow frying, whatever you choose, I did shallow fry.
Salt and freshly ground pepper
1 tbsp Rice flour - it is not in the book but I like the crispness of the flour and masala don't get burnt.


Peel the potatoes and cut in half and then cut into thin matchstick sizes.

Wash thoroughly in plenty of water. Dry the potatoes. and rub them in salt, pepper and turmeric and rice flour mixture.

Heat some oil in a pan. Fry the potatoes till they are done and make sure it's not burnt.

Ingredients for Bhaigan Bhaja (Eggplant Fry)

4 Medium eggplant
1 Tsp Turmeric Powder
1 tsp salt or as per taste
1 tbsp Rice flour
Mustard oil for deep/shallow fry

Method :

Cut the eggplant into rings.  Roll them into masala.

Heat oil in a pan, add eggplant in the oil and fry for about 2 minutes on each side. Don't overcrowd the pan, finish eggplants in batches.

When it's done, take it out on paper towels to remove excess oil.

Spring onion Pulav - Ingredients : 

1 tbsp. Ghee
1 cup chopped spring onions
1 cup of rice
1 tsp garam masala
2 or 3 whole bay leaves
1/2 tsp turmeric
1 tsp salt
1 tsp sugar

Method : 

Heat the ghee in a pan, add the onion and cook till its soft.

Add the garam masala, bay leaves, turmeric, salt, sugar, rice.

Mix it nicely. add enough water to cook the rice.

Bring to a boil and then cook covered on low heat for 20 minutes.

Shut off the heat and let this rest for 5 minutes and then fluff with a fork.

Serve hot with any curry dish but I made a meal out of my bhaja.

Her book


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