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%Bengali Begun Basanti Recipe Debjanir rannaghar

Begun Basanti


Begun Basanti is a popular Bengali-style brinjal curry that is a delightful balance of sweet and sour cooked with Mustard and Yogurt


  • 3 Eggplant (long)
  • 1/4 cup Green Peas
  • 4 Green Chili

To make Yogurt-mustard sauce

  • 1 Tbsp. Black mustard seed
  • 1 Tbsp. Yellow Mustard Seed
  • 150ml Plain Curd/ Tok Doi/ plain yogurt
  • 1/2 Tsp. Salt
  • 1 Tsp. Nigella Seed aka Kalojire
  • 2 Dry Red Chili
  • 1.5 Tsp. Turmeric Powder
  • 1.5 Tsp. Sugar
  • 1.5 Tsp. Kashmiri Red Chili Powder
  • 2 Tsp. Salt or to taste
  • 3 Tbsp. Mustard Oil


  1. Soak the mustard seeds with 2 green chilies in hot water with 1/2 Tsp. of Salt for 15 minutes.
  2. Discard the water.
  3. Make a paste of the Seeds and chilies by adding a little salt.
  4. Add 1 cup of water to the paste and strain to discard the husk.
  5. Beat the curd to smooth it.
  6. Mix it with the mustard paste.
  7. Cut the Eggplant into long thick strips. One Big Eggplant is to be cut into at least 8 strips.
  8. If using small eggplant, cut each into 4 strips. You may keep the stem intact with the strip of Eggplant.
  9. Marinate the Eggplant strips with 1/2 Tsp. of Turmeric Powder, 1/2 Tsp. of Kashmiri Red Chili Powder, 1/2 Tsp. of Sugar, and also 1/2 Tsp. of Salt.
  10. Heat the oil in a Pan and fry the eggplants at low temperature from all sides.
  11. Strain the fried Eggplants from the pan.
  12. Temper the oil with nigella seed and 2 dry red chilies.
  13. Add the mustard and curd mixture to it.
  14. Add Green Peas followed by green chilies as well and bring it to a boil.
  15. Now add Turmeric powder, sugar, red chili powder, and also salt.
  16. Now add fried Eggplants and cook till the gravy thickens.
  17. Serve it hot with your choice of Rice/ bread.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 75g
  • Calories: 200
  • Sugar: 10.4g
  • Sodium: 648mg
  • Fat: 13g
  • Saturated Fat: 1.7g
  • Carbohydrates: 17g
  • Fiber: 5.7g
  • Protein: 5.3g
  • Cholesterol: 2mg

Keywords: begun basanti recipe, bengali brinjal curry recipe, eggplant in yogurt mustard sauce, debjanir rannaghar, veg recipe

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