MAG THE WEEKLY | COOKERY
A Bengali Treat
Try out these recipes for a true Bengali taste
12 - 18 Dec, 2015
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Begun Basanti
Begun Basanti

INGREDIENTS

· 1 large eggplant, cut lengthwise into 4 pieces
· 1 onion, medium sized and sliced
· 1tbsp ginger and garlic paste
· 2tbsp of mustard paste
· 2tbsp whole milk curd beaten with water and sugar
· Salt per taste
· Sugar per taste
· 1tsp turmeric powder
· 2 whole red chillies
· Coriander for garnishing
· Vegetable oil


METHOD
Marinate the eggplant with turmeric powder, salt and a bit of sugar and keep aside for an hour. Heat oil in a nonstick pan; deep fry the eggplant and put on a paper towel. In the same oil, fry the whole red chillies and onion with little salt and cover the pan to soften the onion. When the onion becomes soft then turn the flame higher and fry till golden brown. Now add ginger garlic paste and fry well. Add turmeric powder, salt, sugar and the mustard paste with little water and keep frying for a few minutes. Now add the beaten curd and keep frying the masala on high temperature for a couple of minutes. Add half-a-cup of water and the fried eggplant to the pan and cover to cook the eggplant properly. After about five minutes open the lid and keep boiling the gravy. Remember, the gravy must not be too thick or too thin. Before serving, garnish with some chopped coriander on the eggplant curry.


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