Begun Basanti Recipe

Cooking Directions

• STEP 1.Cut the eggplant into thick slices and sprinkle with salt. Let it sit for 10 minutes to remove any bitterness.
• STEP 2.Heat mustard oil in a pan and fry the eggplant slices until golden brown. Remove from the pan and set aside.
• STEP 3.In the same pan, add mustard seeds and let them splutter. Then add ginger paste, green chilies, and turmeric powder. Cook for a minute.
• STEP 4.Add water, salt, and sugar to the pan and bring it to a boil. Then add the fried eggplant slices and simmer for 5-7 minutes.
• STEP 5.In a separate bowl, mix mustard paste with water to make a smooth sauce. Add this sauce to the pan and cook for another 2-3 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Choose small to medium-sized eggplants for this dish as they tend to be less bitter.
• Make sure to remove excess salt from the eggplant slices before frying to avoid a salty taste.
• Adjust the amount of green chilies and mustard paste according to your spice preference.

Storage and Serving

• Begun Basanti can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Begun Basanti with steamed rice or roti for a complete meal.