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Golden-fried eggplant slices simmered in a vibrant, tangy yogurt and pungent mustard gravy. This classic Bengali dish, with its beautiful yellow hue, is a delightful side for steamed rice.
For 4 servings
Prep Eggplant & Mustard Paste
Shallow-Fry the Eggplant
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Golden-fried eggplant slices simmered in a vibrant, tangy yogurt and pungent mustard gravy. This classic Bengali dish, with its beautiful yellow hue, is a delightful side for steamed rice.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 299.7 calories per serving with 5.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Yogurt-Mustard Gravy
Simmer and Finish the Curry
Rest and Serve
For a creamier and less pungent gravy, you can add 1 tablespoon of poppy seeds (posto) while grinding the mustard seeds.
Adjust the number of green chilies in the paste and garnish to increase or decrease the heat level to your preference.
To make this dish vegan, substitute the dairy yogurt with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt. Ensure it's whisked well before adding.
Eggplant contains nasunin, an antioxidant that protects brain cells. Mustard seeds are also packed with beneficial plant compounds.
The use of yogurt (curd) provides beneficial probiotics, which are essential for maintaining a healthy gut microbiome and aiding digestion.
Mustard seeds and turmeric are known for their potent anti-inflammatory properties, which can help reduce inflammation in the body.
To prevent curdling, ensure the yogurt is at room temperature and whisked until completely smooth. Always add it to the pan on the lowest possible heat and stir continuously for 2-3 minutes until it's well incorporated and heated through.
Bitterness usually comes from the mustard paste. This can happen if you over-grind the seeds, use old mustard seeds, or over-cook the paste in the pan. Grind the paste until just smooth and cook it for only 2-3 minutes until the raw smell disappears.
Begun Basanti can be a moderately healthy dish. Eggplant is a good source of fiber and antioxidants. The use of mustard seeds provides anti-inflammatory benefits, and yogurt is a great source of probiotics. However, it is traditionally made with a generous amount of mustard oil, so portion control is key for a balanced diet.
A single serving of Begun Basanti (approximately 245g) contains around 250-300 calories. The calorie count can vary based on the amount of oil used for frying and the fat content of the yogurt.
Yes, while large, round brinjals are traditional, you can also use long, slender eggplants. Cut them into 2-inch long pieces and fry them in the same way.
Store leftover Begun Basanti in an airtight container in the refrigerator for up to 2 days. The gravy may thicken upon cooling. Reheat gently on the stovetop, adding a splash of warm water if needed to adjust the consistency.