Name: Begun Basanti Recipe
Total time: 25 min
Yield: 2
Cuisine: Bengali

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Begun basanti. Eggplants cooked in yoghurt. Spiked with mustard and green chillies. Yet another bengali classic. From grandmas kitchen. 

How to make Begun Basanti  Recipe

Maumita Paul

Crawler

Bengali

<p>Begun basanti. Eggplants cooked in yoghurt. Spiked with mustard and green chillies. Yet another bengali classic. From grandmas kitchen. </p>

Vegetarian

Brinjals medium sized

Yogurt whipped

White mustard seeds

Black mustard seeds

Nigella or kalonji seeds

Turmeric powder

Clove Garlic

Ginger paste

Green chillies

Mustard oil

Soak the yellow and black mustard in warm water for 15 minutes. Drain the mustard. Make a smooth paste of the mustard with 3 green chillies, a pinch of turmeric powder and a couple of grains of rice. (if you choose, you can as well add one or two garlic cloves while making the mustard paste.).

step 1

Cut each eggplant lengthwise into 4 pieces. Smear with a little salt and turmeric powder. Keep aside for 15-20 minutes. Heat oil in a pan and fry the eggplant till golden brown. Remove from the oil with a slotted spoon and place on a kitchen towel to soak any excess oil.

step 2

In the same oil, add kalonji and slit green chilies, allow them to splutter. Add the ginger paste and saute for a minute. Now lower the flame and add the mustard paste, whipped yogurt, the remaining turmeric powder, salt and sugar, give it a hearty stir and let it cook for 3-5 minutes.

step 3

Gently add in the fried eggplant and half a cup of warm water. Cover and cook for a further 5-7 minutes. The gravy should be of a medium consistency, neither too thick nor too thin.

step 4

step 5

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