Begun Basanti Recipe – Eggplant in Mustard Yogurt Curry
Discover the delightful flavors of Bengali cuisine with this Begun Basanti, a luscious eggplant dish that combines the richness of mustard and yogurt with the unique textures of perfectly roasted brinjal. This side dish is not only vegetarian but also embodies the warmth and complexity of traditional Bengali flavors, making it an ideal accompaniment for a variety of meals.
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 chili | 1, slit |
| Ginger | 1 inch, chopped |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Sugar | 1 pinch |
| Salt | To taste |
| Mustard oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Fat | 10 g |
| Sodium | 300 mg |
Preparation Steps
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Marinate the Eggplant: Begin by chopping the eggplant into long wedges and marinating them with 1 teaspoon of turmeric powder. Allow it to sit for about 10 minutes to absorb the flavors.
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Grind the Seeds: In a grinder, combine the poppy seeds and yellow mustard seeds, grinding them to a smooth powder. Set this mixture aside for later use.
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Cook the Eggplant: Heat a kadai (wok) over medium heat and add mustard oil. Once the oil is hot, add the marinated eggplant wedges. Roast them well, stirring occasionally until they soften. To expedite the cooking process, you may sprinkle a little water and salt, then cover the kadai to steam the eggplant.
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Sauté the Aromatics: Once the eggplant is cooked, remove it from the kadai and set aside. In the same pan, add a little more mustard oil if needed and toss in the chopped ginger. Sauté until the ginger becomes fragrant and soft.
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Combine Ingredients: Add the slit green chili and the sautéed eggplant back into the kadai. Stir well to combine.
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Incorporate Spices: Add the ground poppy and mustard seed mixture along with the remaining turmeric powder, red chili powder, and cumin powder. Stir continuously and cook until the spices are well combined and aromatic.
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Finish with Yogurt: Lower the heat and gently fold in the yogurt (curd), mixing thoroughly to create a creamy sauce. Cook for an additional few minutes until the gravy thickens slightly.
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Serve: Once done, remove from heat and serve the Begun Basanti hot. This dish pairs beautifully with Cholar Dal and Bengali Luchi, creating a splendid Bengali meal that’s perfect for lunch or dinner.
Serving Suggestions
For an authentic Bengali experience, serve the Begun Basanti alongside Cholar Dal and Bengali Luchi, allowing the flavors to complement each other beautifully. This meal not only delights the palate but also provides a rich insight into the culinary traditions of Bengal, making every bite a celebration of culture and flavor. Enjoy the vibrant colors and tastes, and share this beloved dish with family and friends for a memorable dining experience.
