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Wednesday, November 16, 2011

Begun Basanti (Eggplants In A Creamy Mustard Sauce)


Bong’s just need an excuse to use mustard in a recipe. This dish provides ample excuse for that. Inspired by all the Italian restaurants who make such delicacies out of eggplant, I thought I’d share one from our own cuisine.

I have some vegetarian friends, this goes out to them…


  1. 4 long slender eggplant each cut into 2 length wise pieces
  2. 4 tbsp mustard seeds
  3. Half cup grated coconut fresh or frozen
  4. 5,6 green chilies
  5. Chopped coriander leaf
  6. Half cup yogurt
  7. 1 tsp. kalonji / nigella seeds
  8. 1 tsp. turmeric powder
  9. Salt
  10. Sugar
  11. Oil ( I prefer mustard oil. You can use canola or sunflower oil)


  1. Make a fine paste of mustard seeds with 2 green chilies, grated coconut and yogurt.
  2. Smear the eggplant pieces with salt and turmeric powder.
  3. Heat mustard oil in a frying pan and shallow fry the eggplant pieces till they are light brown in color. Remove from the oil and keep aside.
  4. Take fresh oil in a cooking pan and heat it. Temper with kalonji/Nigella seeds. When the spices start dancing (yep the do that) add mustard and yogurt paste. Add little turmeric powder. Sauté till the oil separates out.
  5. Add half a cup of water, salt and sugar to taste. Allow it to boil.
  6. Once it starts boiling dip the fried egg plants to it. Cover and cook it for 2-3 mins. By this time the eggplants will be well coated by mustard yogurt sauce.
  7. Garnish with chopped coriander leaves and green chilies.

Serve with steaming white rice.

1 comment:

Babu said...

This sounds delicious! Glad I stumbled upon it while looking for something else. Must try.