What is Begun Basanti?

Begun Basanti is a popular Bengali-style vegetarian curry that is a delightful balance of sweet and sour. The base of the dish is a combination of mustard and yogurt, and the main ingredient is eggplant. This dish is cooked in a way that brings out the natural sweetness of the eggplant and then balanced with the tartness of the mustard and yogurt. It is a delicious and hearty dish that is sure to please any palate.

What makes Begun Basanti Special?

I have been eating this dish for as long as I can remember and I love it. The combination of the mustard paste and yogurt gives the dish a unique flavor and the eggplant adds a nice texture. The dish is usually served with steamed rice and it is a great way to enjoy a simple yet flavourful meal. Begun Basanti is definitely a dish that I would recommend to anyone who loves eggplant and is looking for a way to enjoy it.

Begun Basanti aka Begun Bashonti recipe step by step

Name: Begun Basanti
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Bengali
Ingredients: 3 Eggplant (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. 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

Description

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

Ingredients

Scale

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

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Instructions

Soak the mustard seeds with 2 green chilies in hot water with 1/2 Tsp. of Salt for 15 minutes.
Discard the water.
Make a paste of the Seeds and chilies by adding a little salt.
Add 1 cup of water to the paste and strain to discard the husk.
Beat the curd to smooth it.
Mix it with the mustard paste.
Cut the Eggplant into long thick strips. One Big Eggplant is to be cut into at least 8 strips.
If using small eggplant, cut each into 4 strips. You may keep the stem intact with the strip of Eggplant.
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.
Heat the oil in a Pan and fry the eggplants at low temperature from all sides.
Strain the fried Eggplants from the pan.
Temper the oil with nigella seed and 2 dry red chilies.
Add the mustard and curd mixture to it.
Add Green Peas followed by green chilies as well and bring it to a boil.
Now add Turmeric powder, sugar, red chili powder, and also salt.
Now add fried Eggplants and cook till the gravy thickens.
Serve it hot with your choice of Rice/ bread.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Side Dish
Method: Cooking
Cuisine: Bengali

Nutrition

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