Panch Bhaja (Crispy Deep Fried Vegetables)

Photo Courtesy: Dr. Debarshi Chatterji

Recipe Courtesy: Mamma

Bengali lunch menu is known for its multiple courses. You will have Ghee-Bhat (steamed rice with clarified butter) to start the meal, followed by the Panch Bhaja (crispy deep fried vegetables) and dal. But we don’t just stop there, these dishes are followed by the main course which is usually a delicious gourmet preparation of goat or fish curry. Then to end the meal on a sweet note, you will have Chatney, Mishti or Payesh. Now I won't lie to you by saying that I cook this elaborate meal every day. However, I do love going for that extra mile on special occasions to enjoy an authentic Bengali lunch. 

The plate you see above has been set for Debarshi on his birthday. I prepared the goat curry and the Payesh the previous day (and the rest of the dishes the next day) which helped me to serve his special birthday lunch on time. So, you see, a little planning and even you can cook this delicious four course gourmet meal for yourself and your loved ones.

Preparing Panch Bhaja is really easy and if you like eating fried foods, you will love it. You don’t have to go all the way with the Goat curry and Payesh, just Panch Bhaja with some steamed rice and dal is in itself a perfect simple lunch menu for any weekend. The best part is, once you get a hang of deep frying vegetables, you can fry any vegetable you like and pair it with your favorite foods. Debarshi loves Begun Bhaja (fried eggplant) with Parathas or Luchi. I love Korola Bhaja (fried Bitter Gourd) with rice and ghee. Don’t like cauliflower? Kopi Bhaja (fried cauliflower) sure tastes great! Growing up, my favorite meals were Alu and Bhindi Bhajas with some Ghee-Bhat or Luchi and I am sure these delicious Bhajas will be able to convince any picky eater to finish their meals.

Serve the Panch Bhaja, rice and dal to the kids with a boiled egg and Ghee-Bhat and to the adults with some onion slices, green chilies or your favorite pickle.

Ingredients:

• Eggplant – ½ cut into medium or large pieces, washed
• Pumpkin – about 3 inches, cut into thin squares, washed
• Potato – 1 large, peeled, washed and cut into round thin slices
• Okra – a handful, washed, patted dry and cut into medium cubes (remove the head and tail)
• Salt – to taste (about 1 teaspoon)
• Turmeric – about 1 teaspoon
• Red Chili Powder – about 1 teaspoon
• Oil – to fry, about 2-3 cups

Some other vegetables you may also like to fry:

• Cauliflower – a handful of small florets
• Bitter Gourd – 2, cut the ends, remove the seeds and cut them in rounds or semicircles.

Let’s do a little preparation:

• Take a bowl and put the Potato slices in it. 
• Sprinkle some Salt, Turmeric and Red Chili Powder on them and mix well so that all the slices are evenly coated with the spices.
• Repeat the same step with all the vegetables.

Tip: 

This time I was in a hurry to fry the vegetables so I seasoned them all together with the spices in a large bowl. I fried them separately because the cooking time varies for all the vegetables but it was way easier to pick up the vegetables and drop them in the oil one by one without waiting.

Directions to fry the vegetables:

• Heat a wok on medium- high heat.
• Pour about 2 cups of oil in it.
• When you see small bubbles on the surface of the oil, drop the vegetables in it one by one and do this carefully (Tip: Start with the Potatoes).
• Fry till the Potatoes are golden red in color.
• Transfer to a dish lined with a paper towel. 
• Add the second load of vegetables (Okra or Pumpkin).
• Follow the same steps for all the vegetables till they are all fried and cooked.
• Serve hot with steamed rice and dal or Khichuri.

Tips: 

• When frying Eggplant, reduce the heat to medium low and place the pieces skin side up in the wok. Cover and let it cook for a few minutes. Remove the cover and increase the heat to medium high and carefully flip the pieces so that the skin crisps up beautifully.
• Cut the same type of vegetables in the same shape and fry them together. 
• Make sure you are draining the vegetables well and patting them dry.
• Use a big bowl to salt and spice the vegetables.
• Fry the vegetables in a single layer.
• There are many ways to cut the vegetables, for example you can cut the potatoes in thin round slices or thin wedges. Whatever shape you prefer make sure you are cooking it through. 
• When I write Pumpkin, I mean the Indian pumpkin. Try looking for it at your local Indian or Chinese stores.
• Make sure you are not reducing the heat to medium low that will make the vegetables greasy. If it’s too hot reduce it to medium. 
• Fry in a single layer, do not over crowd the wok.
• If the water from the vegetables make the oil jump, cover with a splatter screen.

Recommended reading:

• Saag Bhaja (Bengali style Stir-fried Spinach)
• Moonger dal (Yellow Lentils soup)
• How to Deep-Fry food with Confidence?
• Luchi – Deep Fried Puffed Bread
• Plain Paratha
• Chochchori (Bengali style mixed vegetables)
• Kancha Posto (Bengali recipe: Raw Poppy Seeds Paste)
• Moonger Daler Khichuri (One Pot dish with rice, lentils and vegetables)
• Chaler Payesh (Bengali style Rice Pudding)
• Urad Dal Bengali Style (Biulir dal/ White Lentils Soup)
• Sweet Masoor Dal (Red Lentils Bengali style)
• Gobindobhog Chal diye Patali Gurer Payesh (Bengali Rice Pudding with Date Palm Jaggery)
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Jeera Rice (Rice flavored with Cumin Seeds)
• Cholar Dal (Bengali recipe: Chana Dal/ Split Bengal gram)
• Kacha Aamer Ombol (Bengali chutney with Unripe Mango)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Achari Kaddu (Spiced stir-fried Pumpkin)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Kopi Chechki (Stir-fried Cauliflower and vegetables)
• Alu Begun-er Chonka (Bengali recipe: Stir-fried Potatoes and Eggplant)
• Beet er Torkari (Stir Fried Beetroot with Garlic)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Cholar dal diye Kumror Torkari (Mamma’s Pumpkin Gravy with Split Bengal Gram)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• My Non-Traditional Sukhto (Bengali recipe: Mixed Vegetables)
• Bengali Tomato Chatni (chutney) With Dried Fruits