Begun or Eggplant or Aubergine Kofta – a new dish for me from West Bengal cuisine

Ingredients

• 1 Tbsp whole cumin seeds
• 1 Tbsp whole coriander seeds
• 1 Tbsp mustard seeds
• 1 Tbsp fenugreek seeds
• 3/4 whole red chillies
• 1 Tbsp nigella seeds
• 1 Tbsp tamarind
• 10 baby begun or Aubergine or eggplants
• 1 string band to tie the eggplants
• 1 tsp hing or asafoetida
• 1 tsp salt
• 1/4 cup water
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 5-6 Tbsp mustard oil

Steps

1. Wash the begun and make slits carefully leaving the stem intact.
2. Spices – In a pan add whole cumin seeds, coriander seeds, mustard, fenugreek, nigella, whole red chillies and stir for 2-3 mins, add to blender and blend to a powder
3. In a bowl add the tamarind, asafoetida, spice and salt and mix well.
4. Add inside the begun slits carefully and tie with strings
5. In a pan heat mustard oil, add tied begun and fry well on medium flame, set aside
6. In the same pan add red chilli powder, turmeric powder, and stir for 1 min, add fried Begun and add 1/4 cup water, add salt and mix, stir well, cook for 2 mins and set aside
7. Plate with rice and enjoy 😊