Bengali barva baingan (i learn to my mom Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and fry the eggplants until golden brown. Remove and keep aside.
• STEP 2.In the same pan, add mustard and poppy seed paste, ginger paste, turmeric powder, red chili powder, and salt. Cook for a few minutes.
• STEP 3.Add water and bring the gravy to a boil. Add the fried eggplants and simmer for 10-15 minutes until the eggplants are cooked through.
• STEP 4.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Choose small purple eggplants for this recipe as they have a tender texture and cook faster.
• Make sure to fry the eggplants until they are golden brown to enhance their flavor and texture.
• You can adjust the spice level according to your preference by adding more or less red chili powder.

Storage and Serving

• Bengali Barva Baingan 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 hot with steamed rice or roti for a delicious and satisfying meal.