Bengali Eggplant Fry

dekhisekdin Says:

Jan 8, 2008 - so generous of you! Sanjay, we can tell you've got a BIG heart. God bless you.

joolsner Says:

Mar 21, 2008 - Hello my late mother used to make this. I thought it was just a bangladeshi recipie. I didn't know it was popular all over Bengal. She used to make it without the rice flour though. I'll try it next time with rice flour. Brought back happy memories of my mum and childhood. Many thanks for your recipies and love you enthusiasm. Great work!

Brishty0073 Says:

Jun 18, 2008 - Love it, my mum makes this all the time! Yummy.

sdgupt Says:

Jul 10, 2008 - Also, If I may, Please add some powdered sugar to it to get a crispy carmalized coating outside the egg plant or brinjal. Just like you, if you don't want to use too much oil, at the end sprinkle some water and put a lid on for steamed cooking. Also...please try to eat it with Khichuri! Regards...

BoyBangla Says:

Dec 13, 2008 - Egg plant? Aubergine ... The slices are far too thick! More oil is required - your is too dry Rice flour IS ALWAYS NECESSARY for a crunchy outside and soft inside - the way is should be. However nice to see he eats with his hand like a true Bengali!!!

lyceefruit Says:

Feb 9, 2009 - Thats a lot of salt!!!

drakendrones Says:

Feb 10, 2009 - i luv the way u eat n go "mmmhhhmmmm"...."aah"..."mmm"....dat really inspires me to cook it asap n taste it n go "mmmmmmm" god bless u vahechef ji!

batayanghosh Says:

Feb 18, 2009 - Looks great. I see mu mother uses a pinch of maida instead of rice flour, I guess the purpose is same to make it crispy from outside.

Kristinchem Says:

Feb 21, 2009 - please, please please please... add more bengali dishes. I am german and my husband bengali... I want to do my best in cooking. Just like Luchi... please please

21156590 Says:

Mar 22, 2009 - Bengalis are going to be fried like that in darjeeling pretty soon.

debalinasengupta Says:

Mar 24, 2009 - you definitely missed one ingredient which is a must in bengali "begun bhaja" ..... thats sugar !!!! and begun bhaja tastes great with puri ... or as the bengali s call it .... "luchi" ......

smartharry123 Says:

Mar 24, 2009 - i am a maharashtrian and we prepare the same dish but we call it vangyachi kaapa

tmirdotorg Says:

Apr 8, 2009 - India and Bangladesh: Lets Unite Both countries

mccainfullofbs Says:

May 9, 2009 - a good substitute for veggie pattie in the burger.

gaarasabure Says:

May 17, 2009 - 5 Stars!! I'm Bengali. This is 100% Authentic.

gunkapoor Says:

May 19, 2009 - how would it be if we sprayed them with oil after applying the masalas and then BAKED them? could be more healthy

mcranberry85 Says:

May 28, 2009 - chef,,do u know how to make,,Makh dooh eggplant,,? or have you heard of this? its a syrian,jordanian, lebanese dish i think,,

MyOwnStickFigure Says:

May 29, 2009 - Your energy is awesome. I don't even eat cooked food (I eat all raw) but your personality was enough to allow me to sit through this entire video. I can see your passion and you shine beautifully. Blessings.

Shipra86 Says:

Jun 10, 2009 - U r so funny :P I love ur Videos !!!!!

bananaboyyy Says:

Jun 21, 2009 - yumm

jayen217 Says:

Jun 24, 2009 - Have this dal with the eggplant and some fried fish :P

counterkilla92893 Says:

Jul 14, 2009 - they taste good fried to a crisp

rinaaz123 Says:

Jul 16, 2009 - ummmmm they look good

karmac7 Says:

Aug 25, 2009 - can't wait to try!

gemphu1234 Says:

Oct 19, 2009 - This is mostly used by Bengalis.But this is not originally Bengali food.This is an Oriya dish cooked in the temple of Orissa since 2000 years.Bengali loves it as in past Oriya cooks(Called Nana/Bhaina) were famous in west Bengal and engaged in Bengali nawab family for cooking.