Recipe by: Sukanya Banerjee
Source: Family recipe
- 1 large brinjal or eggplant (round)
- Salt to soak the eggplant
- Turmeric to marinate
- Oil to fry the eggplant
- 1 Tbsp mustard oil
- 1 tsp onion seed or methi (fenugreek)
- 3 Indian green chillies, slit (or to taste)
- 1 Tbsp mustard paste
- ½ tsp turmeric powder
- 75g (4-5 Tbsp) yogurt
- 1 Tbsp Poppy seed or cashew or melon seed paste*
- 1 tsp sugar
- Salt, to taste
- Chopped coriander leaves , to garnish
- Cut Brinjal into round pieces. Soak in salted water for at least an hour. Pat dry. Then marinate with some turmeric powder keep it for a while.
- Heat oil in a pan and fry those brinjal pieces until it becomes soft and turns brownish yellow. Arrange them on a baking dish.
- Heat 1 Tbsp mustard oil in a pan. Add onion seed, slit green chili, mustard paste, turmeric one by one. Stir in the yoghurt, cook a while and add the poppy seed/melon seed paste. Fry this till the oil seperates and/or the paste cooks and thickens. Add sugar and salt to taste.
- Pour a spoonof the cooked yoghurt paste over the fried brinjal, covering each piece. Place in a hot oven (180C) for 10-15 minutes.
- Garnish it with coriander leaves and a light drizzle of mustard oil. Serve with hot plain rice.
- *To make the paste just grind well the cashews or the seeds. If you use melon seeds, soak them in hot water for 30 minutes before grinding them
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