Bhuna Khichuri with Begun Bhaja (Bengali Spiced Moong Dal Rice & Crispy Eggplant) – Authentic Bangladesh Recipe

Ingredients for Bhuna Khichuri with Begun Bhaja (Bengali Spiced Moong Dal Rice & Crispy Eggplant) (4 Servings)

• 1.25 lbs (or 2.5 cups) fragrant gobindobhog/basmati rice and roasted yellow moong dal, prepped into bite-sized pieces
• 1.5 cups pan-crisped turmeric eggplant rounds, washed and trimmed
• 1 cup green chilies
• 1 medium onion and 3 cloves garlic, finely minced with ghee or mustard oil
• 1.5 tbsp traditional Bangladesh seasoning (cumin seeds, bay leaf (tejpatta), ginger, garam masala)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and ghee or mustard oil until golden.
2. Add cumin seeds, bay leaf (tejpatta), ginger, garam masala along with fragrant gobindobhog/basmati rice and roasted yellow moong dal and pan-crisped turmeric eggplant rounds, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with green chilies.