Begun Basanti (Brinjal in Mustard Yogurt Gravy)

Cook along · 9 steps

Method

1. 1

   Soak the black and yellow mustard seeds with 2 green chilies in hot water and ½ tsp salt for 15 minutes. Drain and grind into a paste, adding a little salt if needed.

2. 2

   Add 1 cup water to the mustard paste and strain it to remove the husks. Beat the curd until smooth, then mix it with the strained mustard paste.

3. 3

   Cut the eggplants lengthwise into thick strips, making at least 8 strips from each large eggplant or 4 from each small one. You can leave the stems attached if desired.

   

4. 4

   Marinate the eggplant strips with ½ tsp turmeric powder, ½ tsp Kashmiri red chili powder, ½ tsp sugar, and ½ tsp salt.

5. 5

   Heat the mustard oil in a pan over low heat. Fry the eggplant strips on all sides until cooked and lightly golden. Remove and drain.

   

6. 6

   In the same oil, add the nigella seeds and dried red chilies. Let them temper, then pour in the mustard-curd mixture.

7. 7

   Add the green peas and remaining green chilies. Bring the gravy to a boil, then add the remaining turmeric powder, sugar, Kashmiri red chili powder, and salt to taste.

   

8. 8

   Gently add the fried eggplant strips and cook until the gravy thickens and the eggplants are coated in the sauce.

9. 9

   Serve Begun Basanti hot with rice or bread.