Here’s the recipe for the 3 aubergine and pepper side dish-cooked Bengali style like in my family!
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Slow Fried 3 Aubergine and Bell Pepper (Baingon or Begun Bazi)
1 medium sized aubergine diced to ½ inch pieces
1 white aubergine diced into ½ inch pieces
2 baby aubergines quartered
10 pea-sized aubergines whole
1 whole green bell pepper cut into ¼ inch thick strips
1 whole yellow bell pepper cut into ¼ inch thick strips
7 shallots chopped into strips or 1 large onion
5 cloves garlic
1 inch fresh turmeric crushed or ½ teaspoon turmeric powder
½ teaspoon ground cumin
½ teaspoon paprika
2 thai red chillies halved lengthwise (optional)
fresh coriander chopped
1. Heat the oil (medium heat) in the pan and add the fresh turmeric (if using powder add after the onions), garlic and stir for 30 seconds, then add the onions (if oil too hot then the turmeric will start to charr-if this happens add the shallots/onions immediately.) Add half teaspoon of salt.
2. Stir for 3-4 minutes or until glazed (shallots will glaze quicker than the onions).
3. Add the aubergines and the pepper. Adding the aubergines together with the pepper will mean that the aubergines melt and the pepper is soft but still in pieces. You can add the aubergines later if you want them to still have form.
4. Add the paprika powder and cumin and stir well.
5. After 3-4 minutes cover the pan with a lid and reduce heat to low and leave for about 5 more minutes. Check and stir occasionally so it doesn’t burn.
6. Taste and add salt to your liking and then add the fresh chilli and coriander.
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: as a stand alone dish 1-2 person
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This dish can be a side dish with many Bengali fried fish dishes or almost any Bengali meat curry dishes (of which recipes will be coming in the future!)
As a stand alone dish simply serve with rice!
I actually used 4 aubergine types not 3 but made a mistake in the title and decided to leave it like this because 3 sounds better than 4.
You can also just use 1 type of the normal large aubergine. I used 4 because they were in going bad in my kitchen. We don’t have the smaller round types in Bangladesh and my mum doesn’t use them either. But I’m in Cambodia!!