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begun basanti / eggplants in mustard sauce betway88.combengali style

After consistently blogging for few months I was forced to take another blogging break for two weeks,which was both un foreseen and unavoidable at the same time.我从来没有想到我的操作系统会因为病毒而崩溃,因为有这么多的反病毒和多层防火墙保护了网络。but it seems to be a newly launched virus which so cunningly able to fool Norton and even Kaspersky and sneaks through the Symantec.它损坏了我的硬盘,但多亏了备份,我没有丢失多少重要数据。For two weeks we frantically try to execute recovery and restore ops,但不能成功,and finally gave up.We had another decade old hard drive lying idle in my box,perhaps waiting for such incidents,and an equally old version of Linux.And thanks to these two,这使得博客再次成为可能,and Linux is known for its sturdiness and well insulated for any virus attack,但要格外小心,访问Internet时最好保持根目录分开。WAP -ing made possible to approve the reader's comments but it has its own restrictions,it does not allow to post the drafts.

Lastly thanks to all my blogger friends and readers who keep visiting my space,even though I was restricted to do any blog hopping.

eggplants mustard sauce

Coming to the recipe ofbegun basantior pan-fried eggplants in rich and creamy mustard-yogurt based sauce is yet another delicacy from Bengal,some calls itbegun sorshe/eggplants in mustard sauce when you do not use the yogurt andbegun basanti当你把酸奶和芥末一起用的时候。Posto bata/罂粟籽糊和sorshe bata/ mustard paste are the two most favoured condiments among Bongs who loved and adored these two and which lends a unique flavour and taste to so many dishes which are so much betway88.comBengali in nature.These two are highly culture specific and we lovedsorshe bata/ mustard paste in anything,and its inherent quality magically transforms the simple greens to a savory dishes.
begun basanti

begun basanti / eggplants in mustard sauce betway88.combengali style
Prep time
Cuisine: Indian
Serves: 2
  • 茄子/茄子:1大
  • 黄芥子酱:3-4汤匙
  • Nigella seeds / kalonji : 1 tsp
  • Curd (beaten): ¼ cup
  • Green chillies : 3-4 medium
  • Ginger paste : 1 tsp
  • Turmeric powder : ¼ tsp
  • Cumin powder : 1 tsp
  • Red chilli powder : 1 tsp
  • Warm water : ½ cup
  • 盐和糖的味道
  • Mustard oil : for shallow frying and cooking
  • 切碎的芫荽叶作为装饰
  1. 把茄子洗净切成长条,as shown in the pics.Rub salt and turmeric on the eggplants and leave for 15 minutes.
  2. 在平底锅里加热一些芥末油,然后把茄子煎到很好的棕色。Take out from the oil and drain it and keep it on a tissue paper to remove excess oil from the fried eggplants
  3. In a mixing bowl,add the mustard paste,salt,turmeric powder,beaten curd and ginger paste,blend it well.
  4. In a separate pan,heat a tablespoon of mustard oil and temper it with nigella seeds.
  5. Add the above mentioned paste of mustard seeds,curd and ginger paste,fry on low heat for sometime and add the slotted green chillies.
  6. Let it fry for few more minutes till the oil separates out.Add the cumin and red chilli powder and mix well.Add salt and sugar to taste.
  7. 加入温水,使其保持清爽的稠度。把炒茄子蘸进去,coat it well with mustard-yogurt sauce,盖和SIM卡5分钟。
  8. Garnish with freshly chopped cilantro and serve the beautiful golden-yellow colored begun basanti / eggplants in mustard-yogurt sauce with paratha or pulao.

fried eggplants

Have a nice day


  • Reply

    Wonderful looking dish,i was searching something new to cook eggplants,very prefect dish for me,thanks for sharing..

    • Reply
      Gita d
      June 29,2018年上午10:08

      Don't trust the idea of nigella dahi and ginger together let alone all this with baingan

      • Reply
        Sukanya Ghosh
        June 29,2018 at 10:27 am

        Oh yes betway88.comBengali dishes and flavours are quite different from the mainstream Indian cuisine.我们真的对我们的黑鬼和班根发誓。

        • Reply
          Gita d
          June 29,2018 at 10:35 am

          Love baingan as well as nigella!Having trouble tallying mustard paste with ginger paste as well as dahi and nigella and baingan.Don't they neutralise each other??

          • Sukanya Ghosh
            July 31,2018 at 5:16 pm

            我们通常在芥末酱中加入一点生姜,以增强所有使用芥末酱和辛辣的菜肴的风味组合。We call that dish sorshe baingan (eggplants in mustard sauce).This is another version of that whereby yogurt has been used to reduce the pungency and to make it little milder.

  • Reply
    5月25日,2011 at 3:36 pm

    Good to know that you didn't loose you data!!I was wondering about your sudden disappearance.Liked your begun shorshe recipe.In fact today I too posted something with sorshe only 🙂
    Hamaree Rasoi

  • Reply
    5月25日,2011 at 6:50 pm

    ummmm perfect with rice and dal,.

  • Reply

    Good one again… must keep it in mind when begun lovers drop by.:d

  • Reply
    5月25日,2011 at 8:35 pm

    The dish looks awesome… Yes,我们必须非常小心新开发的病毒能够致命地攻击我们的计算机系统。

  • Reply
    5月25日,2011 at 11:40 pm

    wow,a very very new recipe,love the idea 🙂

  • Reply
    May 26,2011 at 5:31 am

    I never heard of this begun dish.I like mustard sauce ..所以我觉得味道很好。Will give a try 🙂

  • Reply
    May 26,2011 at 6:12 am


  • Reply
    May 27,2011 at 1:54 am

    yummy.thanks for sharing.

  • Reply
    Devaki @ weavethousandflavors
    May 30,2011年10:09 PM

    Hey Sukanya – the baingun looks fab.My mom-in-law arrives tommorrow and I will be making your rezala chicken soon..hopefully this week….once again you are a Godsend to me 🙂

    chow!Devaki @ weavethousandflavors

  • Reply
    achari baingan or baby eggplants in pickling spices « 必威chinasaffronstreaks … a food and travel blog
    November 4,2011 at 1:36 pm

    […]更多的茄子食谱,你可能也喜欢:海得拉巴迪百黑尔班根;罗望子酱烧茄子;开始在黄芥末酱basanti /茄子[…]

  • Reply
    3月25日,2013 at 1:17 pm

    We loved this dish.It is unlike doi begun and it is more pangent due to use of rai.我们试过了,晚会上的每个人都称赞它。

    • Reply
      3月25日,2013 at 10:50 pm

      Thank you so much for trying it out.Glad to know your feedbacks!!

  • Reply
    Susmita Duttaroy公司
    September 27,2016下午4点55分

    I have cooked it…wonderful preparation..

    • Reply
      September 28,2016 at 12:10 pm

      Thank you so much Susmita for loving it and taking time to write the feedback.Much appreciated.

  • Reply
    April 7,2017 at 9:09 am

    这道菜听起来很好吃,and I want to cook it,except I'm concerned about this turning bitter.前几天我做了马斯塔德·希尔莎,它变得很苦。
    Any advice as to what caused the bitterness and how can this be avoided?Thanks!!

    • Reply
      April 11,2017 at 6:32 pm

      Hi Ismat,Thanks for writing to us.Mustard paste are inherently bitter in taste.所以要调整这个,用黄色的胡子而不是黑色的胡子。Yellow mustards are more mellowy in taste and not bitter and sharp like black mustard seeds.许多人都以期望的比例使用这两者。所以你可以各用50%。此外,在使用黑芥末的同时,有必要在挤出果壳中的液体后对果壳进行过滤。Another way is to use little yogurt while making the mustard paste.it offset the bitterness of the mustards.
      Hope this helps you.

  • Reply
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