Neem Begun (Eggplants & Neem Leaves Fry - Bengali Style)

          Neem Begun is a Bengali delicacy where tender neem leaves are cooked along with eggplants and relished with hot steamed rice and butter. Ghee can also be substituted. This dish or any bitter preparation is had at the beginning of any meal in order to cleanse the system. The tender leaves are generally used as they are less bitter, but I do not mind having the older ones too as it happens to be my favorite. So check out the step by step pictorial recipe to prepare it.

• 2-3 long eggplants, diced
• handful of neem leaves, washed & drained
• 2 tbsp. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 1-2 dry red chilies, broken
• salt to taste
• 1/4 tsp. turmeric powder
• 1-2 fresh chilies (opt)

          Heat oil in a pan and temper with dry red chilies and kalonji. Sauté for a few seconds. Add the eggplants and fry for 2 minutes.

          Add the neem leaves, salt and turmeric powder. Continue to fry on a medium flame for 4-5 minutes or till the eggplants turns soft. Serve with plain steamed rice and butter / ghee.

                    Heat oil & temper with kalonji & dry red chilies. Add eggplants & sauté 
                    for 2 minutes before adding the neem leaves.

                                 Add salt & turmeric powder.

                                Fry on a low to medium flame till the eggplants turns soft.

                                Serve along with hot steamed rice, butter & fresh chilies.

Begun Diye Rui Macher Jhol (Fish Curry with Eggplants - Bengali Style)

         This is a traditional and an everyday Bengali fish curry prepared along with eggplants. It are best relished with hot steamed rice and a dash of fresh lime. It is a common dish found on a Bengali platter. You can also make this simple fish curry along with potatoes, parwal (pointed gourd) or green papaya too. Here in this recipe I have used Rohu variety, which is a river water fish and is very commonly used.

• 4-5 pieces of Rui (Rohu Fish)
• 2 long eggplants, sliced into 4
• 3-4 tbsp. mustard oil
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 2 green chilies, slit
• 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. ghee (clarified butter)
• 1 tsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in  a pan and shallow fry the fish till golden in colour. Drain and keep aside.

          Temper the same oil with panch phoron, cinnamon, cardamoms, cloves and green chilies. Saute for a few seconds. Add the eggplants and fry till light brown.

          Now add the ginger-garlic paste, turmeric powder and coriander-cumin powder mixed with a little water. Saute till the oil separates.

          Add 2 cups water and salt. Bring it to a boil. Now add the fried fish. Cover and simmer on a medium flame for 5-7 minutes.

         When done, add the garam masala powder and ghee. Give it a stir and garnish with coriander leaves. Serve on a bed of steamed hot rice, accompanied with some lime wedges.

Beguni (Batter Fried Eggplant - Bengali Style)

          These batter fried Beguni or Eggplant Fry are very commonly prepared in most of the Bengali homes and is also a very popular street food in Kolkata. They go very well as a side dish with khichdi, pulao or dal-rice. 

          They can also be relished as a tea-time snack or as appetizers with tomato sauce, mayo or any chutney. The options are plenty. So here is my version of this yummy and crispy fritters that tastes simply divine on any rainy day in particular with your loved ones. So check out the step by step pictorial recipe to prepare it.

• 3-4 long & broad eggplants, sliced to 1/2 " thickness
• salt to taste
• 1/4 tsp. turmeric powder
• 3/4 cup besan (gram flour)
• 1/2 tsp. kalonji (nigella seeds)
• 1 tsp. ginger, grated
• 1/4 tsp. baking soda
• 1-2 green chilies, finely chopped
• 1 tbsp. onion, finely chopped (opt)
• oil to deep fry

          Marinate the eggplants with salt and half the turmeric powder for 10 minutes. Make a batter of pouring consistency with the besan and all the other ingredients (except oil) with required quantity of water.

          Heat oil in a pan. Dip the eggplants in the batter few at a time and deep fry till golden in colour. Drain on a kitchen towel and serve hot along with khichuri (khichdi), tomato sauce or chutney.

                     Marinate eggplants with salt & half the turmeric powder for 10 minutes.
                     Make batter of pouring consistency with besan and all ingredients (except 
                     oil) with required quantity of water.

                      Heat oil. Dip eggplants in batter & deep fry till golden in colour. Drain 
                      on a kitchen towel.

Serve hot along with khichuri (khichdi), tomato sauce or chutney.

Piyaj Koli - Begun Torkari (Spring Onion - Eggplant Curry - Bengali Style)

          This is a traditional and simple homemade style Bengali curry of spring onions cooked with eggplants. Previously I have posted spring onion-potato curry. It is a perfect side dish to go with any Indian bread. It can also be had mixed with plain steamed rice.

          This is a very common vegetable curry prepared in many Bengali homes. The sprinkling  of coarsely ground vadis / dried lentil dumplings gives this dish a very good taste and a crunchy effect.

• 3-4 bunches of spring onion, chopped finely
• 7-8 long eggplants, chopped
• 2-3 tbsp. mustard oil
• 10-12 bodi (vadi / mangodi / dried lentil dumplings)
• 1 tsp. kalonji (nigella seeds)
• 1-2 dried red chilies
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 2 tsp. fried chana dal powder

          Heat oil in a pan and saute the vadi till golden brown. Drain and keep aside. In the same oil, temper with kalonji and dry red chilies. saute for a few seconds.

          Add the ginger and garlic. Saute till they change colour. Add the eggplants, salt and turmeric powder. Fry on low flame till they are lightly browned in colour and almost soft.

          Now add the chopped spring onion, coriander and cumin powder. Continue to fry on high flame till dry. 

          Add the chana dal powder and combine well. This will help absorb all the leftover moisture. Serve as a side dish with chapattis or rice.

                          Heat oil & saute vadi till golden in colour. When cool, grind them 
                          coarsely & keep aside .
                        

                               Temper the same oil with kalonji & dry red chilies.

                                Add ginger & garlic. Saute till they changes colour.

                                Add chopped eggplants, followed by .........

                             .........salt & turmeric powder. Fry till they turn slightly soft.

                               Add chopped spring onion, followed by ......

                                .......coriander & cumin  powder. Cook on high flame till dry.

                                Add roasted chana dal powder & mix well.

                                Sprinkle ground vadi & serve with either chapattis or rice.

Aloo Begun Torkari (Potato Eggplant Curry - Bengali Style)

       
         This is a simple Bengali style dry potato eggplant curry with a tempering of kalonji and cooked in mustard oil. Great as a side dish. Takes very little time to make and all those eggplant lovers, this is a very easy recipe for you to try.

• 3 long eggplants, cubed
• 1 large potato, cubed
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 2 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 2 tbsp. coriander leaves

          Heat oil in a pan / kadai and temper with the kalonji. After it stops sizzling, add the onion, ginger and green chilies and sauté till they turn translucent.

          Add the potatoes and fry till they slightly change in colour. Now add the eggplants, salt, turmeric powder and cumin powder and continue to fry on low flame till the veggies turn soft.

          Sprinkle little water if required. Add the coriander leaves and mix well. Serve hot as a side dish with chapattis or with rice.