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.

Badanekayi Gojju (Eggplant / Brinjal Curry / Chutney- Karnataka style)

 

                Badanekayi Gojju is an amazing Karnataka special curry made of eggplants / brinjal.  This recipe is almost similar to the North Indian style Baingan ka Bharta. But in this version, a tempering is added to the end product. This gojju goes well with rice, roti or chapatti. For the roasting version, you can add one tomato too. So check out the step by step by pictorial recipe to prepare this traditional Karnataka special recipe. 

               There are many versions of this recipe. Each household have their own way of preparing it. The eggplants are sometimes sautéed, roasted or boiled to make this curry / chutney. This is the former version. A little bit of jaggery is also added to balance the taste and flavour. However, I omitted it. You may add if you so wish.

• 300 gms. long eggplants, chopped
• 2 tbsp. oil 
• 2-3 garlic cloves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. tamarind paste
• 1 onion, chopped
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. urad dal
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

     

     

               Heat oil in a pan and add sauté the chopped garlic for a minute. Then add the chopped eggplants, salt to taste and turmeric powder. Sauté till they turn soft and light brown.

               Then add red chili powder and tamarind paste. Give it a nice mix and stir fry a minute. Keep aside for 10-15 min. to cool down or till you can handle the heat.

               Now add the chopped onion, green chilies and coriander leaves. Mix everything well and keep aside.

               For the tempering - Heat oil in a pan and temper with mustard seeds, cumin seeds, urad dal, asafoetida and curry leaves. Sauté for a few seconds.

                Now pour this tempering over the prepared gojju. Give it a gentle mix and serve with rice or chapatti.

                               Heat oil in a pan & add sauté the chopped garlic for a minute. 

                       Add the chopped eggplants, salt to taste & turmeric powder. Sauté till

                        they turn soft and light brown.

                     Add red chili powder & tamarind paste. Mix well & stir fry a minute. 

 keep aside for 10-15 min. to cool down or till you can handle the heat.

                        Add onion, green chilies & coriander leaves. Mix well and keep aside.

                        Heat oil in a pan & temper with mustard seeds, cumin seeds, urad dal, 

                        asafoetida and curry leaves. Sauté for a few seconds.

                         Pour this tempering over the prepared gojju. Give it a gentle mix.

                         

                                 Serve with rice or chapatti.