Bengali Bites: fried eggplant


Morgan Kong

Wingspan’s Ananda Ghoshal delves deeper into the world of Bengali food and shares her thoughts.

Ananda Ghoshal, Staff Reporter

I love Sundays for one simple reason: fried eggplant. Yeah, I wake up at 2:00 pm  (and that’s on the earlier end), but also because Sunday is the only day my mom prepares huge meals for all three sections of the day. Sunday meals are a huge thing for Bengalis and my mom sure doesn’t hold back. Throughout the week, I’ll either skip meals to allocate time for other things, or I’ll eat bread or cereal to fill my stomach, but on Sunday I really eat like a queen. 

From different dishes that my mom makes, one thing stays constant: fried eggplant- or the literal Bengali dish translates to begun bhaja. You first cut the eggplant and marinate it in turmeric and salt. The natural taste of the eggplant is tangy, but as simple as it is, it’s so aromatic and so delicious. I have never experienced a more simple dish. 

It’s one of those little things that you don’t think about, but they really satisfy the hunger when you do. You have it at pujas, Sunday lunches, and you can always have street food. Believe me, I’ve never had bad fried eggplant; especially if my mom makes it. This is one of the things you have to try.