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begun basanti / eggplants in mustard sauce bengali style

Begun Basanti / Eggplants In Mustard Sauce – Have you ever tried eggplants this way?  If not, then you must try this once, even if you are not an eggplant lover, you will become a convert for sure. This begun basanti is that good.

Other than the cult classic – posto, we Bengalis love our sorshe baata as much as we adore and fight for roshogolla. Yes, sorshe baata maach / fish in mustard sauce is another eternal classic from Bengali cuisine.

This begun basanti, basanti meaning yellow, a color that is synonymous with the beautiful season of Spring and Saraswati pujo. And when the golden fried crisp eggplants present themselves fully attired in rich and deep gorgeous yellow, you will understand that this dish is so named for a reason.

bengali begun basanti eggplant curry

Yellow is such a bright and happy color. So anything cooked in mustard sauce will have that pleasing effect on us. This gorgeous yellow color eggplant curry not only looks appetizing but taste very different and unique too.

This is the reason perhaps, why it is so popular among my non-Bengali guests, immensely loved and appreciated by them. Hence, this dish becomes an almost immediate choice whenever I decide to host my Bengali food pop ups. The uniqueness of this dish is simply unparalleled.

eggplants mustard sauce

There are three version basically of this same dish that I often cook, depends upon the available ingredeints in my pantry.

One is this Begun basanti- where I fried the eggplants and then simmered in mustard and yogurt gravy. This is most mildest one of all three. Yogurt beautifully balances out the sharp pungency of the mustard paste. And my guests also loved this version most.

Second is Sorshe begun – this is more richer version, sharp and pungent taste as yogurt is not generally added here. This is for those who can really can tolerate the richenss of mustard paste.

Third version is same as the second one, except here I add grated coconut. Sorshe-nanrkel is a timeless classic combo, a match made in heaven. No dish can look uninspiring when this fabulous combos are at play.

Recipe for this begun basanti is simple and very straightforward. It requires no special skill , except while adding the yogurt you have to be little careful about it. Because if yogurt get curdled, it will spoil the entire dish. Since onions and tomatoes are not used in this recipe, you can not save the dish if this happens.


begun basanti

Here’s how to make Bengali Mustard Paste and Mustard fish curry.

Looking for more mustard based dishes ?

Bengali saag chorchori / stir fried kohl rabi leaves

Sojne Phool Chorchori / Stir fried moringa flowers with vegetables

begun basanti / eggplants or brinjal in mustard sauce bengali style
Prep Time
10 mins
Cook Time
20 mins
Total Time
25 mins
Spicy fried eggplants in creamy mustard sauce.
Course: Side Dish
Recipe Cuisine: Bengali, Indian
Keyword: begun basanti recipe, Bengali brinjal curry, eggplants in mustard sauce
Servings: 3
Author: Sukanya Ghosh
Recipe Ingredients
  • 1 big Eggplants / brinjals
  • 4-5 tbsp Yellow and black mustard seed paste (see note)
  • Hing, Asafoetida a small pinch
  • 1 tsp Nigella seeds / kalonji
  • 1/4 cup Curd / yogurt (whipped)
  • 3-4 Green chillies
  • 1 tbsp Ginger paste
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tsp Red chilli powder
  • 1/2 cup Warm water
  • 1 tsp Sugar
  • Salt to taste
  • Mustard oil : for shallow frying and cooking
  • Chopped cilantro leaves for garnishing
Recipe Instructions
  1. Wash and cut the eggplants into long strips, as shown in the pics. Rub salt and turmeric on the eggplants and leave for 15 minutes.
  2. Heat some mustard oil in a pan and shallow fry the eggplants till it gets a nice brown hues and become tender. Take out from the oil and drain it and keep it on a tissue paper to remove excess oil from the fried eggplants

  3. In a mixing bowl, add the mustard paste, salt, turmeric powder, beaten curd and ginger paste, blend it well.
  4. In the same pan, heat a tablespoon of mustard oil and temper it with nigella seeds. Tip in very small pinch of hing.

  5. Lower the heat and add the above mentioned paste of mustard seeds, curd and ginger paste, fry on low heat for sometime and add the slotted green chillies.

  6. Let it fry for few more minutes till the oil separates out. Add the cumin and red chilli powder and mix well. Add salt and sugar to taste.
  7. Add the warm water to get a saucy consistence, dip the fried eggplants in it, coat it well with mustard-yogurt sauce, cover and sim for 5 minute.
  8. Garnish with freshly chopped cilantro and serve the beautiful golden-yellow colored begun basanti / eggplants in mustard-yogurt sauce with rice or pulao.

Recipe Notes

To make mustard paste - soak around 2 tablespoon each of black and yellow mustard seeds together in hot water for 1 hour. Drain the water. Remove the husk if any by rubbing the mustard seeds with hand. Grind the mustard seeds together with a green chilli and pinch of turmeric powders and salt till a smooth consistency reached.



Have a nice day


  • Reply
    May 25, 2011 at 1:31 pm

    Wonderful looking dish, i was searching something new to cook eggplants, very prefect dish for me,thanks for sharing..

    • Reply
      Gita d
      June 29, 2018 at 10:08 am

      Don’t trust the idea of nigella dahi and ginger together let alone all this with baingan

      • Reply
        Sukanya Ghosh
        June 29, 2018 at 10:27 am

        Oh yes Bengali dishes and flavours are quite different from the mainstream Indian cuisine. We Bong literally swear by our nigella and baingan.

        • Reply
          Gita d
          June 29, 2018 at 10:35 am

          Love baingan as well as nigella! Having trouble tallying mustard paste with ginger paste as well as dahi and nigella and baingan. Don’t they neutralise each other?

          • Sukanya Ghosh
            July 31, 2018 at 5:16 pm

            We usually add bit of ginger in mustard paste to heighten the flavour combo in all kind of dishes that uses mustard paste and for pungency. We call that dish sorshe baingan (eggplants in mustard sauce). This is another version of that whereby yogurt has been used to reduce the pungency and to make it little milder.

  • Reply
    May 25, 2011 at 3:36 pm

    Good to know that you didn’t loose you data !! I was wondering about your sudden disappearance. Liked your begun shorshe recipe. In fact today I too posted something with sorshe only 🙂
    Hamaree Rasoi

  • Reply
    May 25, 2011 at 6:50 pm

    ummmm perfect with rice and dal,.

  • Reply
    May 25, 2011 at 8:32 pm

    Good one again… must keep it in mind when begun lovers drop by. :d

  • Reply
    May 25, 2011 at 8:35 pm

    The dish looks awesome… Yes, we must be very careful about newly developing virus capable of deadly attacks on our computer systems..:)

  • Reply
    Priya Yallapantula
    May 25, 2011 at 11:40 pm

    wow, a very very new recipe, love the idea 🙂

  • Reply
    May 26, 2011 at 5:31 am

    I never heard of this begun dish. I like mustard sauce .. so i think it will taste delicious. Will give a try 🙂

  • Reply
    May 26, 2011 at 6:12 am

    flavourful delicious preparation

  • Reply
    May 27, 2011 at 1:54 am

    yummy . thanks for sharing.

  • Reply
    Devaki @ weavethousandflavors
    May 30, 2011 at 10:09 pm

    Hey Sukanya – the baingun looks fab. My mom-in-law arrives tommorrow and I will be making your rezala chicken soon..hopefully this week….once again you are a Godsend to me 🙂

    chow! Devaki @ weavethousandflavors

  • Reply
    March 25, 2013 at 1:17 pm

    We loved this dish. It is unlike doi begun and it is more pangent due to use of rai. We have tried it and everbody at the party praised it.

    • Reply
      March 25, 2013 at 10:50 pm

      Thank you so much for trying it out. Glad to know your feedbacks !

  • Reply
    Susmita Duttaroy
    September 27, 2016 at 4:55 pm

    I have cooked it…wonderful preparation..

    • Reply
      September 28, 2016 at 12:10 pm

      Thank you so much Susmita for loving it and taking time to write the feedback. Much appreciated.

  • Reply
    April 7, 2017 at 9:09 am

    This dish sounds really delicious, and I want to cook it, except I’m concerned about this turning bitter. I made mastard Hilsha the other day and it tuned bitter.
    Any advice as to what caused the bitterness and how can this be avoided? Thanks!

    • Reply
      April 11, 2017 at 6:32 pm

      Hi Ismat, Thanks for writing to us. Mustard paste are inherently bitter in taste. So to adjust that use yellow mustards rather than black mustards. Yellow mustards are more mellowy in taste and not bitter and sharp like black mustard seeds. Many uses both in desired proportion. So you can use 50% each of them. Also while using black mustard it is necessary to strain the husk after squeezing out the liquid from it. Another way is to use little yogurt while making the mustard paste. it offset the bitterness of the mustards.
      Hope this helps you.

  • Reply
    Ipsa Faujdar
    January 18, 2019 at 8:35 pm

    I love mustard based curries. This recipe is wonderful. I do add tamarind along with mustard paste. This time I ll add curd and try this recipe.

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