Begun Basanti Recipe - Eggplant In Mustard Yogurt Curry
Begun Basanti Recipe (Eggplant in Mustard Yogurt Curry) is a delicacy among the Bengali Cuisine. As it contains the two very used ingredients in most of the Bong cooking.
Ingredients
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1 Brinjal (Baingan / Eggplant)
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cut into long wedges
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2 teaspoon Poppy seeds
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2 teaspoon Yellow mustard seeds
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1/4 cup Curd (Dahi / Yogurt)
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1 Green Chilli
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slit
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1 inch Ginger
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chopped
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1/2 teaspoon Turmeric powder (Haldi)
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1 teaspoon Cumin powder (Jeera)
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1 teaspoon Red Chilli powder
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1 pinch Sugar
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Salt
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to taste
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Mustard oil
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for cooking
Instructions
Step 1
To begin making the Begun Basanti Recipe, firstly chop the eggplant and marinate them with a teaspoon of turmeric powder and keep it aside
Step 2
Grind the poppy seeds and mustard seeds in a grinder to a smooth powder and keep it aside
Step 3
Heat a kadai with mustard oil, Add eggplant and roast them well till they soften
Step 4
You can sprinkle little water and salt and cover it and cook
Step 5
This will help in cooking faster
Step 6
Take the brinjal out, add little more oil and add chopped ginger
Step 7
Saute until it softens
Step 8
Add green chilli and sautéed brinjal
Step 9
Add poppy seed, mustard seed powder and mix well
Step 10
Add the remaining turmeric powder, red chili powder and cumin powder
Step 11
Cook until the spices have well combined
Step 12
Add curd and sprinkle and mix well
Step 13
Cook until the gravy thickens a bit and serve hot
Step 14
Serve the Begun Basanti Recipe along with Cholar Dal and Bengali Luchi to create a nice bengali meal for your lunch
Step 15