Begun Basanti Recipe – Eggplant In Mustard Yogurt Curry

Ingredients

• 1 Brinjal (Baingan / Eggplant) cut into long wedges
• 2 teaspoon Poppy seeds
• 2 teaspoon Yellow mustard seeds
• 1/4 cup Curd (Dahi / Yogurt)
• 1 Green Chilli slit
• 1 inch Ginger chopped
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Cumin powder (Jeera)
• 1 teaspoon Red Chilli powder
• 1 pinch Sugar
• Salt to taste
• Mustard oil for cooking

Steps

1. To begin making the Begun Basanti Recipe, firstly chop the eggplant and marinate them with a teaspoon of turmeric powder and keep it aside.
2. Grind the poppy seeds and mustard seeds in a grinder to a smooth powder and keep it aside.
3. Heat a kadai with mustard oil, Add eggplant and roast them well till they soften. You can sprinkle little water and salt and cover it and cook. This will help in cooking faster.
4. Take the brinjal out, add little more oil and add chopped ginger. Saute until it softens. Add green chilli and sautéed brinjal.
5. Add poppy seed, mustard seed powder and mix well. Add the remaining turmeric powder, red chili powder and cumin powder. Cook until the spices have well combined.
6. Add curd and sprinkle and mix well. Cook until the gravy thickens a bit and serve hot.
7. Serve the Begun Basanti Recipe along with Cholar Daland Bengali Luchi to create a nice bengali meal for your lunch.