Begun Basanti – Eggplant Cooked in Bengali Way
Ideal For
Lunch
Food Type
VegIngredients
How To Cook
- 3 eggplants
- ¼ green peas
- 4 green chilies
For the Yogurt Paste
- 1 tbsp Black Mustard Seeds
- 1 tbsp Yellow Mustard Seeds
- 150 ml plain curd
- ½ tsp salt
- 1 tsp Nigella Seeds
- 2 dry Red Chilies
- 1.5 tsp Turmeric Powder
- 1.5 tsp Sugar
- 1.5 tsp Kashmiri Red Chili Powder
- 2 tsp Salt to taste
- 3 tbsp Doctors’ Choice Kachi Ghani Mustard Oil
- Soak the mustard seeds with 2 green chilies in hot water with ½ tsp salt. Keep it for 15 mins
- Remove the water and make a paste of the mustard seeds and chilies. Add a little salt to it
- Add 1 cup of water to the paste and strain/ discard the husk
- Beat up the curd well to smoothen it. Mix it well with the mustard paste
- Cut the eggplant into long strips. Ensure to keep the stems intact
- Marinate the eggplant strips with ½ tsp turmeric powder, ½ tsp Kashmiri red chili powder, ½ tsp sugar, and ½ tsp salt
- Heat Doctors’ Choice Kachi Ghani Mustard Oil in a pan and fry the eggplants from all sides
- Strain out the fried eggplants as you take them out of the pan
- Temper the oil with nigella seeds along with 2 red dried chilies
- Add the mustard and curd mixture to it
- Add the green peas along with the green chilies and ensure to boil them all
- Add the turmeric powder, sugar, red chili powder, and salt
- Now add the fried eggplants and cook it all until you notice the gravy thickening
- Enjoy hot with rice or your choice of Indian bread
Our Hottest and Best Recipes
Data Posto Bengali Recipe with Mustard Oil Posto and Bengalis are the match made in heaven; the way the Bengalis...
View Recipe
Total Time:
20 minutes
Methi Malai Paneer Recipe with Soyabean Oil When the season demands for methi, then why not your plates? Indulge in...
View Recipe
Total Time:
20 minutes
Kadai Paneer Recipe (Restaurant Style) There are many delectable options when you think of North Indian cuisines. Among all the...
View Recipe
Total Time:
20 minutes