Bahari begun or pan fried eggplants in creamy mustard sauce Recipe

Cooking Directions

• STEP 1.Slice the eggplants into thick rounds and sprinkle them with salt. Let them sit for 10 minutes to remove any bitterness.
• STEP 2.Heat oil in a pan and fry the eggplant slices until golden brown on both sides. Remove them from the pan and set aside.
• STEP 3.In the same pan, add mustard paste, yogurt, turmeric powder, red chili powder, and salt. Cook the sauce for a few minutes until it thickens.
• STEP 4.Add the fried eggplant slices to the sauce and simmer for another 5 minutes, allowing the flavors to blend together.
• STEP 5.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to slice the eggplants into thick rounds to retain their shape while frying.
• You can adjust the spiciness of the sauce by adding more or less red chili powder.
• If you don't have mustard paste, you can make it by grinding mustard seeds with a little water.
• For a creamier sauce, you can add a tablespoon of cream or coconut milk.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the bahari begun as a side dish with rice or as a main course with roti.