Begun basanti
Begun basanti, from above
VegBengal

Begun basanti

Fried brinjal in a yellow mustard and curd sauce. Bengali vegetarian elegance.

35 minTime
4 gProtein each
mildSpice
Spring yellow1 chapter · 1 min read

Make it your way

Grandma's wayMustard oil, curd and yellow mustard.
The original
168kcalsame
4 gproteinsame
4 gfibresame
35minutessame

Begun basanti as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)1 large round, in wedges
Curd (plain yogurt, natural yoghurt)⅔ cup
Mustard paste1½ tbsp
Mustard oil3 tbsp
Nigella seeds½ tsp
Green chilli2, slit
Turmeric (ground turmeric)½ tsp
Sugar1 tsp
Saltto taste

Method

3 steps
  1. 1Rub brinjal with turmeric and salt; fry in mustard oil until golden; remove.
  2. 2Whisk curd with mustard paste, sugar and salt.
  3. 3Temper nigella and chillies; add sauce on low, stir, then brinjal; simmer gently.
Serve it like this

Serve in a bowl with rice or luchi.

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Make it a meal

What goes with Begun basanti: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
With a main Cholar dal45 min
With a main Chitol macher muitha90 min
To drink Lebu cha6 min
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