Go Back
bengali begun basanti eggplant curry

begun basanti / eggplants or brinjal in mustard sauce bengali style

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.