Maha Samptami – Luchi ar Begun Bhaja – Fried Bengali Eggplants

  This year, I had initially found it difficult to get into the spirit of Durga Puja, all the fanfare on social media seemed to dampen my spirits even further.
A couple of days ago, my son wanted a more detailed explanation of the puja and I have decided to do a series of four posts celebrating the festival this year, showcasing some ceremonial foods and highlighting the season. I am not a wordsmith and my narratives will fall short of the spirit and grandeur of the magic of Durga Puja, it will get him one step closer.

Note: This post is in some ways a detailed narrative, if you are just in it for the food, skip to the bottom for the recipe.

Durga Puja, is an autumnal festival and is the largest festival for Bengalis. It is referred to as Sarodiya Utsav, the work Sarod, stemming from the Bengali work Sarat for Autumn and Utsav meaning celebration. The preparation for the puja begins months and months ahead in Kumartooli, with the making of images and retail begins by stocking and introducing puja fashions and styles. As a kid, one of my highlights used to be collecting and counting the number of outfits I would get for the festival. Around this time, Bengalis associate swaying Kash flowers, or shiuli or night jasmine with this time of the year.

In fact, this morning I was thrilled to receive this tweet from Rini Basu

@Wchestermasala dekho amader bari te shiuli phool phuteche. Shubho panchami:) pic.twitter.com/a5ulw8k3jS

— Rini Basu (@rinib1) October 18, 2015

Legend has it, that the demon Mahishasur had received a boon from Lord Shiva, that granted him immunity from being killed at the hands of any man, this made him proud and a terror. To counteract this terror the gods created Durga, a woman with the strength, powder and wisdom to stop the terror. Durga has ten hands, each with a weapon from one of the gods, she is depicted as the consort of Lord Shiva the destroyer. Durga came to fight with Mahishashura and defeated him and is worshiped as a symbol of strength and goodness.

Each year, she is said to visit the earth with her children – Lakshmi or Lokhi, Saraswati, Kartik and Ganesh and is supposed to free the earth of all evil. Currently, Durga Puja in Kolkata is celebrated as community or Sarvajaneen puja’s. The auspicious fortnight or Debipakha beginning with Mahalaya, marks the beginning of the puja, although it is rare to have idols before Shashti or the 6th day of the puja, when the Goddess was said to receive her weapons.

The evening of Shasti is usually when, pandals (ceremonial podiums) will begin to open up and showcase their images. This is usually the beginning of the magic, as every corner will have an image done in a different style and technique.

The morning of Saptami begins with a ritual involving the bathing of the banana leaf tree or Kola Bou, which is symbolized as wife of Ganesh. My guess is since Bengal is an agrarian culture, plants and trees are always placed in extreme importance.The nine plants included here are very native to the Bengali diet, so not surprisingly they are held in high regard.

The bathing ritual or Nabapatrika, honors nine plants symbolizing nine aspects of Durga.

• The Banana Plant representing Bharmani
• Colacassia Plant representing Kalika
• Turmeric Plant representing Durga
• Wood Apple Plant (Bel) representing Shiva)
• Pomegranate Plant representing Raktadantika
• Ashoka Tree symbolizing sokrahita
• Arum Plant symbolizing Chamunda
• Rice Plant symbolizing Lakshmi

People usually bathe, fast and go and offer pushpanjali, or an offering of flowers to the goddess. In the spirit of simplicity and quite indulgence, today, I have prescribed Begun and Alu Bhaja. Few things beat the simple gorgeous indulgence of these soft and sinfully sensuous eggplants coated in turmeric and salt deep fried to soft and gorgeous perfection. Feel free to add to this, my alur dom or pot roasted potatoes, and feel virtuous by adding in spinach.

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Begun Bhaja – Fried Bengali Eggplants

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: Serves 4

A description of Saptami or the seventh day of Durga Puja and Bengali Fried Eggplants.

Ingredients

• 1 medium sized (about 11/2 pounds) eggplant
• Note, choose your eggplant with care a seedy eggplant is a recipe for disaster
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon red cayenne pepper
• 3 tablespoons rice flour (optional, but it gives it a nice crisp texture)
• Oil for deep frying

Instructions

1. Cut the eggplant into slices or wedges.
2. In a large mixing bowl coat with the turmeric, salt and red cayenne pepper and place in a colander and let it drain for about 15 minutes.
3. Spread the rice flour and lightly dip the outer flesh of the eggplant in the rice flour, it does not have to be even and should be a very light coating.
4. Heat the oil in a wok.
5. While this is heating line a plate with lots of paper towels.
6. Carefully place a few of the eggplant pieces into the oil and fry for 3 to 4 minutes until very soft and golden.
7. Drain carefully and place on the paper towel lined plate and continue doing the same with all the remaining pieces of eggplants.
8. Serve hot with luchis (Bengali puffed bread) or rice and lentils.
9. While you are at it slice a potato and cook it the same way.

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https://spicechronicles.com/maha-samptami-luchi-ar-begun-bhaja-fried-bengali-eggplants/