Begun Basanti – Eggplant Cooked in Bengali Way

Bengali cuisines are nothing but an ongoing rollercoaster of flavors. Serving the needs and taste requirements of many, it never fails to ace the spicy, sour, or sweet essence many dishes showcase. 

With these distinctive yet unique flavours  comes a plethora of recipes that give out a unique essence and are not too complex to cook. With the benefits of healthy cooking oils, your hunger for a traditional dish can be fulfilled to your hearts desire. With innumerable traditional dishes to showcase, Begun Basanti is one that gives out the essence of two flavors in one. 

The balance of both sweet and sour not only entices your taste buds, but is known to be the dish that is always on every Bengali’s wish list. However, talking about this Begun Basanti recipe, this particular eggplant recipe is cooked in a yellow-colored gravy and is prepared with a mixture of mustard paste and yogurt. Having a bright yellow color similar to that of a Basanti saree, this Bengai-style vegetarian curry is ought to bless your palate with traditional flavors and ingredients. 

You might also be happy to know that this dish is not only easy-to-cook, but can also be prepared at home with healthy cooking oils. Here’s how.

Ingredients

• 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

Procedure

• 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