Recipe by: Sukanya Banerjee

Source: Family recipe

Serves: 4

Ingredients

  • 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

Instructions

  • 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

Download PDF version here: indian-begun-basanti-sukanya-banerjee

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