Dahi Baingan (Eggplant in Yoghurt Gravy)

 

            This is one of my quick fix recipe where I cooked the eggplants in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. It is truly a vegetarian delight, with no onion or garlic. In this recipe, I have used baby eggplants. However, you may use any variety you prefer. You can enjoy it with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare this amazing dish.  

• 8-10 baby eggplants, sliced into 4 pieces 
• 3 tbsp. oil
• 2 green cardamoms
• 1" cinnamon stick
• 4 cloves
• 1/2 tsp. asafoetida (hing)
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. roasted chickpea flour
• 3/4 cup yoghurt
• 1 tsp. ginger paste
• 2 green chilies, slit
• 1 tsp. coriander leaves, chopped

          Whisk together yoghurt, chickpea flour, ginger paste and all the dry spices. Keep aside.

          Heat 1 tbsp. oil in a pan and sauté the eggplants with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Heat the remaining oil and temper with cumin seeds, cinnamon, cardamoms, cloves and asafoetida. Sauté for a few seconds. 

          Then add the yoghurt mix and 1/2 cup water. Bring it to a boil.

          Add the sautéed eggplants and green chilies. Cover and simmer on a low to  medium flame till the gravy thickens to a desired consistency. 

         When done, garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.

Heat 1 tbsp. oil in a pan & sauté the eggplants with a pinch of salt & turmeric powder till light brown. Keep aside. 

Heat the remaining oil & temper with cumin seeds, cinnamon, cardamoms, cloves & asafoetida. Sauté for a few seconds. 

       Then add the yoghurt mix & 1/2 cup water. Bring it to a boil.

 

Add the sautéed eggplants & green chilies. Cover & simmer on a low to medium flame till the gravy thickens to a desired consistency. 

                     When done, garnish with coriander leaves.

       Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.

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 color 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. 

• 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. salt or to taste
• 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.

Shorshe Begun (Mustard Eggplant Curry - Bong style)

 

          Shorshe Begun is a traditional Bengali style Eggplant curry, cooked in a mustard based gravy and in mustard oil for an authentic touch and flavour. Shorshe refers to mustard seeds. A paste of coconut and poppy seeds can also be added according to individual preference.

           It is a most popular vegetarian dish among the Bengali crowd. This veggie can also be prepared without onion and garlic too. Shorshe Begun recipe is mostly a dry curry which is enjoyed with steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this regional delicacy.

• 10-12 baby eggplants
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• 3 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 2 tbsp. mustard seeds, soaked for 10-15 minutes
• 1-2 tbsp. coriander leaves, chopped

          Grind the soaked mustard seeds along with 1 green chili, a pinch of salt and some water into a smooth paste. Keep aside.

         Rinse the baby eggplants and wipe them dry. Make 2 cross slits and keep aside. 

         Heat 2 tbsp. oil in a pan and sauté the slit eggplants with a pinch of salt till light brown. Keep aside.

         Heat remaining oil and temper with nigella seeds. Sauté for a few seconds. 

         Add the onion, garlic and remaining green chilies. Stir fry till light brown. 

         Add the turmeric powder, red chili powder and a sprinkle of some water. Sauté for a few seconds. 

         Add the sautéed eggplants and salt to taste. Coat them well with the masala. 

         Then add the mustard paste and some water. Mix well and cover and cook for 2-3 minutes.

         When the eggplants are tender, switch off the flame and garnish with coriander leaves. Serve with rice or chapatti.

Heat 2 tbsp. oil & sauté the slit eggplants with a pinch of salt till light brown. Keep aside.

Heat remaining oil & temper with nigella seeds. Sauté for a few seconds. 

 Add the onion, garlic & remaining green chilies. Stir fry till light brown. 

Add the turmeric powder, red chili powder & a sprinkle of some water. Sauté for a few seconds. 

                    Add the sautéed eggplants and salt to taste.

                   Coat them well with the masala. 

Then add the mustard paste & some water. Mix well. Cover & cook for 2-3 minutes.

When the eggplants are tender, switch off the flame & garnish with coriander leaves. 

                        Serve with rice or chapatti.

Keema Bagara Baingan

 

              Bagara Baingan  is a signature dish of Hyderabad and is generally served with Dum Biryani. It also goes well with bagara rice, jeera rice, naan or tandoori roti. So check out my version of bagara baingan cooked with mutton keema to come up with this fusion combo. The end result was a super yummy, spicy and a tangy curry. Just perfect for a weekend lunch. It is also a great party recipe and just the right one for any Eid festival. So do give it a try by checking out the step by step pictorial recipe to prepare it.

• 1 cup mutton keema / mince
• 3-4 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. red chili powder
• 1 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1-2 sprig curry leaves
• 6 baby eggplants, washed, drained & slit
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. coriander leaves, chopped

          Dry roast the coconut, sesame seeds and peanuts till golden in colour. Keep aside to cool. Then grind and keep aside. 

          In a small bowl, mix together ginger-garlic paste, red chili powder, turmeric powder, coriander-cumin powder and salt with some water. Keep aside.

 

          Wipe the eggplants well and keep aside. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside.

          Heat remaining oil and sauté the onion till light brown. 

          Add the ginger-garlic paste and sauté till the oil separates.

          Now add the ground coconut and fry on a low flame till well combined.

          Add the mutton keema and curry leaves. Sauté till the oil separates. 

          Then add 1 & 1/2 cups water and the fried eggplants. Cover and simmer on a medium flame for 4-5 minutes or till the eggplants are tender and the gravy is thick to a desired consistency.  

                 
          Add the tamarind water and simmer further for 2 minutes. 

          When done, switch off the flame & garnish with coriander leaves. Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.

                            Dry roast the coconut, sesame seeds & peanuts till golden in color. 

                            Keep aside to cool. Then grind and keep aside. 

                       In a small bowl, mix ginger-garlic paste, red chili powder, turmeric 

                       powder, coriander-cumin powder & salt with some water. Keep aside.

                   Wipe the eggplants well and keep aside. Then heat 1 tbsp. oil & fry them till light                             brown. Keep aside.

                                  Heat remaining oil & sauté the onion till light brown. 

                                 Add the ginger-garlic paste and sauté till the oil separates.

                            Add the ground coconut & fry on a low flame till well combined.

                         Add the mutton keema & curry leaves. Sauté till the oil separates. 

                                  Then add 1 & 1/2 cups water.....

                         and the fried eggplants. Cover & simmer for 4-5 minutes or till the 

                         eggplants are tender & the gravy is thick to a desired consistency.  

 

                                  Add tamarind water & simmer further for 2 minutes. 

                                  When done, garnish with coriander leaves. 

                                Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.