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
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