Begun Baigan Basanti
Eggplant (begun) cooked in a yellow (basanti) turmeric-based gravy, a mildly spiced Bengali preparation.
Preparation
Grind 2 tbsp mustard seeds with 1/2 tsp salt and green chllies. Sieve the paste.
If in the US soak mustard seeds overnight for easy grinding.
Rub a pinch of salt, sugar and turmeric on baigan.
Soak tamarind in 4 tbsp warm water. Keep aside. 1 tsp is required for cooking.
Beat the doi/curd with turmeric, red chilly powder, and dhaniya/coriander powder.
Cooking
Heat 1/2 cup white oil in a kadhai. Deep fry the baigan and keep aside.
Heat 3 tbsp mustard oil in the kadhai.
Add dry red chilly and 1/4 tsp mustard seeds. Fry for seconds till seeds splutter.
Add doi/curd-masala mix. Fry for 2 minutes on medium heat or till oil separates out and comes to the surface.
Add mustard paste. Add water such that there is about
/2 cup water in the kadhai. Let come to boil.
Add fried baigan and tamarind juice. Simmer for 10-12 minutes or till baigans are cooked and the gravy thickens.
Add 1/2 tbsp mustard oil and remove from heat
(optional).
Garnish with cilantro.
Serving Suggestions
Serve with rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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