Begun Basanti Recipe – Eggplant in Mustard Yogurt Curry
Begun Basanti, a cherished dish in Bengali cuisine, brings together the distinct flavors of mustard, yogurt, and the tender texture of eggplant. This vegetarian delight showcases two essential ingredients that are widely used in Bengali cooking – mustard seeds and yogurt. Served with traditional Cholar Dal and Bengali Luchi, this curry makes for a complete meal that reflects the true essence of Bengali culinary culture.
Cuisine:
Bengali
Course:
Side Dish
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1, cut into long wedges |
| Poppy Seeds | 2 teaspoons |
| Yellow Mustard Seeds | 2 teaspoons |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Green Chilli | 1, slit |
| Ginger | 1 inch, chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Sugar | 1 pinch |
| Salt | To taste |
| Mustard Oil | For cooking |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions
-
Prep the Eggplant: Start by chopping the eggplant into long wedges. In a mixing bowl, marinate the eggplant pieces with a teaspoon of turmeric powder, ensuring they are evenly coated. Set the marinated eggplant aside.
-
Grind the Spices: In a grinder, combine the poppy seeds and yellow mustard seeds. Grind them into a smooth powder and set it aside for later use.
-
Cook the Eggplant: Heat a kadai (or pan) and add mustard oil. Once the oil is hot, add the marinated eggplant pieces. Roast the eggplant, stirring occasionally, until they become tender and slightly golden. If needed, sprinkle a little water and salt to help the cooking process and cover the pan to speed it up.
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Prepare the Aromatics: Once the eggplant is cooked, remove them from the pan. In the same pan, add a little more mustard oil and sauté the chopped ginger until it softens and releases its aroma.
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Combine Ingredients: Add the slit green chili to the sautéed ginger, followed by the cooked eggplant. Stir gently to combine.
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Add the Spice Mix: Now, add the ground poppy seed and mustard seed powder to the pan. Follow with the remaining turmeric powder, red chili powder, and cumin powder. Mix well and cook the spices for a few minutes until they are fully incorporated and fragrant.
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Incorporate Yogurt: Add the curd (yogurt) to the mixture and stir to combine. Allow the curry to cook for a few more minutes until the gravy thickens slightly. Add sugar and adjust salt to taste.
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Serve: Once the gravy has thickened and the flavors have melded together, remove from heat and serve hot. For an authentic Bengali meal, enjoy the Begun Basanti with Cholar Dal (Bengali yellow split peas curry) and Bengali Luchi (deep-fried flatbreads).
Tips for the Perfect Begun Basanti:
- Eggplant texture: Ensure that the eggplant is cooked through but not mushy. The goal is to achieve a tender texture while retaining its shape.
- Mustard oil: Mustard oil is an integral part of Bengali cooking, offering a unique flavor. If you can, use mustard oil to achieve the authentic taste of this dish.
- Yogurt consistency: The yogurt should be smooth and well-incorporated into the curry. Make sure it doesn’t curdle by cooking the dish on low heat after adding the yogurt.
This rich and flavorful Bengali side dish is a great addition to any meal, especially when paired with other classic Bengali dishes like Cholar Dal and Luchi. Enjoy the deep, mustard-infused taste of this unique curry that’s sure to delight your taste buds!
