Follow these steps for perfect results
Turmeric powder
Cumin powder
Ginger
chopped
Salt
to taste
Poppy seeds
ground
Red Chilli powder
Brinjal (Eggplant)
cut into long wedges
Sugar
Green Chilli
slit
Yellow mustard seeds
ground
Curd (Yogurt)
Mustard oil
for cooking
Chop the eggplant into long wedges and marinate with 1/2 teaspoon turmeric powder. Set aside.
Grind poppy seeds and yellow mustard seeds into a smooth powder and set aside.
Heat mustard oil in a kadai (wok). Add eggplant and roast until softened. Sprinkle water and salt if needed, cover, and cook to speed up softening.
Remove eggplant and add more oil to the kadai. Add chopped ginger and saute until softened.
Add the green chili and the sautéed eggplant to the kadai.
Add the poppy seed and mustard seed powder and mix well.
Add the remaining turmeric powder, red chili powder, and cumin powder. Cook until the spices are well combined.
Add the curd (yogurt) and sugar. Mix well.
Cook until the gravy thickens. Serve hot.
Serve Begun Basanti with Cholar Dal and Bengali Luchi for a traditional Bengali meal.
Expert advice for the best results
Adjust the amount of red chili powder to your spice preference.
Roasting the eggplant until slightly charred adds a smoky flavor.
Garnish with fresh coriander leaves before serving.
Everything you need to know before you start
15 mins
Can be made a day ahead.
Serve in a bowl garnished with cilantro or a dollop of fresh yogurt.
Serve with rice or luchi (Bengali fried bread).
Pairs well with Cholar Dal (Bengali lentil dish).
Complements the spice and tanginess.
A refreshing counterpoint to the rich curry.
Discover the story behind this recipe
A popular dish often served during festive occasions and family gatherings in Bengali households.
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