Begun Basanti Recipe (Eggplant in Mustard Yogurt Curry)

Eggplant is pan seared well and then cooked along with both paste and yogurt is added to make it more rich and delicious to eat.

Archana's Kitchen
13 ratings.
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. The “Posto Bata” which is the poppy seed paste and “Sorshe Bata: which is the mustard seed paste is a widely used in most of their curries and gravies. In this recipe the eggplant is pan seared well and then cooked along with both paste and yogurt is added to make it more rich and delicious to eat.

Serve the Begun Basanti Recipe along with cholar dal and Bengali luchi to create a nice bengali meal for your lunch. 

If you are looking for more Bengali Recipes here are some : 

  1. Bengali Bhog Khichuri Recipe (Bengali Khichdi)
  2. Traditional Bengali Rasgulla Recipe
  3. Bengali Bhog Khichuri Recipe

Cuisine: Bengali
Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 1 Eggplant (Brinjal) , cut into long wedges
  • 2 teaspoon Poppy seeds
  • 2 teaspoon Yellow mustard seeds
  • 1/4 cup Yogurt (Curd)
  • 1 Green Chilli , slit
  • 1 inch Ginger , chopped
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Cumin powder
  • 1 teaspoon Red chilli powder
  • 1 pinch Sugar
  • Salt (adjust according to your taste) , to taste
  • Mustard oil , for cooking 

Directions for Begun Basanti Recipe (Eggplant in Mustard Yogurt Curry)

  1. To begin making the Begun Basanti Recipe, we first chop the eggplant and marinate them with a teaspoon of turmeric powder and keep it aside.

  2. Grind the poppy seeds and mustard seeds in a grinder to a smooth powder and keep it aside.

  3. Heat a kadai with mustard oil, Add egg plant and roast them well till they soften. You can sprinkle little water and salt and cover it and cook. This will help in cooking faster.

  4. Take the brinjal out, add little more oil and add chopped ginger. Saute until it softens. Add green chilli and sautéed brinjal.

  5. Add poppy seed and mustard seed powder and mix well. Add the remaining turmeric powder, red chili powder and cumin powder. Cook until the spices have well combined.

  6. Add curd and sprinkle and mix well. Cook until the gravy thickens a bit and serve hot.

  7. Serve the Begun Basanti Recipe along with cholar dal and Bengali luchi to create a nice bengali meal for your lunch.

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Last Modified On Tuesday, 24 October 2017 16:25

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