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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.


Babu said...

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

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