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
Servings: 4 People
Calories: 200kcal
Cost: Rs 150
Ingredients
- 3 Eggplant long
- ¼ cup Green Peas
- 4 Green Chili
To make Yogurt-mustard sauce
- 1 tablespoon Black mustard seed
- 1 tablespoon Yellow Mustard Seed
- 150 ml Plain Curd/ Tok Doi/ plain yogurt
- ½ teaspoon Salt
- 1 teaspoon Nigella Seed a/ Kalojire
- 2 Dry Red Chili
- 1.5 teaspoon Turmeric Powder
- 1.5 teaspoon Sugar
- 1.5 teaspoon Kashmiri Red Chili Powder
- 2 teaspoon Salt or to taste
- 3 tablespoon Mustard Oil
Instructions
- Soak the mustard seeds with 2 green chilies in hot water with ½ teaspoon 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 ½ teaspoon of Turmeric Powder, ½ teaspoon of Kashmiri Red Chili Powder, ½ teaspoon of Sugar, and also ½ teaspoon of Salt.
- Heat the oil in a Pan and fry the eggplants at a low temperature on 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 Begun Basanti hot with your choice of Rice/ bread.
Video
Nutrition
Serving: 75g | Calories: 200kcal | Carbohydrates: 17g | Protein: 5.3g | Fat: 13g | Saturated Fat: 1.7g | Cholesterol: 2mg | Sodium: 648mg | Fiber: 5.7g | Sugar: 10.4g
