Begun Basanti

A rich, aromatic Bengali dish featuring tender eggplant simmered in a spiced mustard and coconut gravy. This vibrant curry combines tradition with a burst of bold, tangy flavours for a memorable meal. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 20 Jul 2020 in Recipes Course

New Update

Main Ingredients	Brinjal, Salt
Cuisine	Bengali
Course	Snacks and Starters
Prep Time	11-15 minutes
Cook time	11-15 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients

1 large brinjal
Salt to taste
¾ teaspoon turmeric powder
5 tablespoons mustard oil + for drizzling
3 tablespoons kasundi mustard
1 teaspoon sugar
3 tablespoons coconut scraped
1 tablespoon coriander leaves chopped
1-2 green chillies slit + for garnish

Method

Quarter the brinjal lengthwise. Sprinkle salt and ½ tsp turmeric powder over the brinjal pieces and rub till they are well coated.
Heat 4 tbsps mustard oil in a non-stick shallow pan till it begins to smoke. Keep 2 pieces of brinjal in the pan and shallow-fry turning sides, till they are golden brown on all sides. Drain on an absorbent paper. Similarly, shallow-fry the remaining 2 pieces.
To make the sauce, take kasundi mustard sauce in a bowl, add sugar, salt, remaining Tata Sampann Turmeric Powder, remaining mustard oil, coconut, coriander leaves, green chillies and 1 tbsp water and mix well till the sugar dissolves.
Place each brinjal piece on a separate serving plate, top each with some sauce, drizzle a little mustard oil, and garnish with 1 green chilli, some coconut and some coriander leaves. Serve hot.

#Brinjal #Coconut #Green chillies #Mustard oil #Salt #Sugar #Turmeric powder