Begun Basanti (Eggplant in Mustard Gravy - Bong style)

 

          Begun Basanti is a traditional and a very popular Bong style Eggplant curry. The base of the gravy is thick and creamy with a combination of mustard seeds, poppy seeds, fresh coconut and yoghurt. The eggplants are cut lengthwise, fried and then cooked in the rich and luscious gravy. 

          You can enjoy it with hot steamed rice or chapatti for a soulful meal. All Eggplant lovers will surely enjoy this dish. It is a great party recipe apt for special occasions. So check out for a quick step by step pictorial recipe to prepare this classic vegetarian recipe. 

          I am not sure how the name Begun Basanti came about. But I guess because of the colour of the gravy which is yellow in colour as Begun means eggplant and Basanti means yellow. Hence, the name. Whatever the reason behind the name, One thing is sure - This dish is mind blowing. In my opinion, it goes best with hot steamed rice on a lazy summer afternoon. All

• 1 large eggplant
• pinch of salt & turmeric powder to marinate
• 2 tbsp. mustard seeds, soaked for 15 minutes
• 1 tbsp. sesame seeds / poppy seeds
• 2 tbsp. fresh coconut
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds / kalonji
• 3 green chilies
• 1/2 cup yoghurt, well beaten
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. coriander leaves. chopped

          Grind the soaked mustard seeds, sesame seeds and fresh coconut with a pinch of salt and some water into a smooth paste. Keep aside.

          Wash the eggplants and rinse them well. Cut them into 4 pieces lengthwise. Marinate with a pinch of salt and turmeric powder for 5 minutes.

          Heat oil in a pan and fry the eggplants till they are well browned on all sides. Drain and keep aside. 

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds.

          Then add the ground paste, turmeric powder, red chili powder and cumin powder. Mix well and sauté for 2 minutes. 

          Now add the yoghurt and salt to taste. Give it a mix and then add the fried eggplants and 1/2 cup water.

          Cover and simmer for 4-5 minutes. When done, switch off the flame and add   coriander leaves. Serve with hot steamed rice or chapatti.

Note - 

     Traditionally, poppy seeds are used in this recipe. However, I had to substitute it with sesame seeds as the former is unavailable at my place of residence.  

Grind the soaked mustard seeds, sesame seeds & fresh coconut with a pinch of salt & some water into a smooth paste. Keep aside.

Wash the eggplants & rinse them well. Cut them into 4 pieces lengthwise. Marinate with a pinch of salt & turmeric powder for 5 minutes.

Heat oil in a pan & fry the eggplants till they are well browned on all sides. Drain & keep aside. 

Temper the same oil with nigella seeds & green chilies. Sauté for a few seconds.

Add the ground paste, turmeric powder, red chili powder & cumin powder.

                    Mix well and sauté for 2 minutes. 

                  Add the yoghurt & salt to taste. Give it a mix.

Add the fried eggplants & 1/2 cup water. Cover & simmer for 4-5 minutes.

                 When done, switch off the flame and add coriander leaves. 

                      Serve with hot steamed rice or chapatti.