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%Begun Basanti Recipe debjanir rannaghar

Begun Basanti


Begun Basanti is mustard and yogurt-based sweet and sour Bengali style curry cooked with Eggplant


Units Scale
  • 1 Eggplant (Big; long); or 3 (small, long)
  • 1/4 cup Green Peas
  • 4 Green Chili
  • 1 Tbsp. Black mustard seed
  • 1 Tbsp. Yellow Mustard Seed
  • 150ml Plain Curd/ Tok Doi/ plain yogurt
  • 1/2 Tsp. Nigella Seed
  • 1 Tsp. Turmeric Powder
  • 1 Tbsp. Sugar
  • 1/2 Tsp. Red Chili Powder
  • 1 Tsp. Salt or to taste
  • 3 Tbsp. Mustard Oil


  1. Soak the mustard seeds with 2 green chilies in hot water with 1/4 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 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 1/4 Tsp. of Turmeric Powder, 1/4 Tsp. of Red Chili Powder, 1/4 Tsp. of Sugar, and also 1/4 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 chilies.
  13. Add the mustard and curd mixture to it.
  14. Now add Turmeric powder, sugar, red chili powder, and also salt.
  15. Add Green Peas as well and bring it to boil.
  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
  • 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
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