Baigan Basanti

(Eggplant in Mustard Sauce)

Serving Size: 4 persons

Ingredients:

Begun/Baigan/Eggplant - 400 g, 10 whole small

Doi/Curd - 50-60 g

Dry Tamarind - 1 tsp

Shukno Lonka /Whole Red Chilly - 2-3

Whole Shorshe/Mustard Seeds - 2 tbsp for paste + 1/4 tsp

Turmeric - 1/4 tsp

Red Chilli powder - 1/2 tsp

Dhaniya/Coriander Powder - 1/2 tsp

Green Chillies - 2

Cilantro/Dhonepata - 2 tbsp, chopped

Salt - To taste

Oil - as indicated

Mustard Oil is the oil of choice for dishes cooked in mustard paste.

Preparation:

1. Grind 2 tbsp mustard seeds with 1/2 tsp salt and green chllies. Sieve the paste. If in the US soak mustard seeds overnight for easy grinding.

2. Rub a pinch of salt, sugar and turmeric on baigan.

3. Soak tamarind in 4 tbsp warm water. Keep aside. 1 tsp is required for cooking.

4. Beat the doi/curd with turmeric, red chilly powder, and dhaniya/coriander powder.

Cooking procedure:

1. Heat 1/2 cup white oil in a kadhai. Deep fry the baigan and keep aside.

2. Heat 3 tbsp mustard oil in the kadhai.

3. Add dry red chilly and 1/4 tsp mustard seeds. Fry for 30 seconds till seeds splutter.

4. Add doi/curd-masala mix. Fry for 2 minutes on medium heat or till oil separates out and comes to the surface.

5. Add mustard paste. Add water such that there is about 1/2 cup water in the kadhai. Let come to boil.

6. Add fried baigan and tamarind juice. Simmer for 10-12 minutes or till baigans are cooked and the gravy thickens.

7. Add 1/2  tbsp mustard oil and remove from heat (optional).

8. Garnish with cilantro.

Serving Suggestions: