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.
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.
If you are looking for more Bengali Recipes, here are some more delicious recipes:
- 1 Brinjal (Baingan / Eggplant) , cut into long wedges
- 2 teaspoon Poppy seeds
- 2 teaspoon Yellow mustard seeds
- 1/4 cup Curd (Dahi / Yogurt)
- 1 Green Chilli , slit
- 1 inch Ginger , chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Red chilli powder
- 1 pinch Sugar
- Salt , to taste
- Mustard oil , for cooking
How to make Begun Basanti Recipe - Eggplant In Mustard Yogurt Curry
To begin making the Begun Basanti Recipe, firstly chop the eggplant and marinate them with a teaspoon of turmeric powder and keep it aside.
Grind the poppy seeds and mustard seeds in a grinder to a smooth powder and keep it aside.
Heat a kadai with mustard oil, Add eggplant 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.
Take the brinjal out, add little more oil and add chopped ginger. Saute until it softens. Add green chilli and sautéed brinjal.
Add poppy seed, mustard seed powder and mix well. Add the remaining turmeric powder, red chili powder and cumin powder. Cook until the spices have well combined.
Add curd and sprinkle and mix well. Cook until the gravy thickens a bit and serve hot.
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