Name: BAHARI BEGUN OR PAN FRIED EGGPLANTS IN CREAMY MUSTARD SAUCE recipe by UMA PANDIT at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Eggplant / Brinjals - 1 big; Yellow mustard paste - 3 tablespoons; Nigella seeds - 1teaspoon; Curd - 1/4 cup; Ginger paste - 1teaspoon; Green chilli - 3 no; Turmeric Powder - 1/2 teaspoon; Cumin powder - 1teaspoon; Sugar - 1teaspoon; Salt to taste; Mustard oil - 4 tablespoons

ABOUT BAHARI BEGUN OR PAN FRIED EGGPLANTS IN CREAMY MUSTARD SAUCE RECIPE

Bahari Begun or Pan Fried Eggplants in Rich Creamy Mustard Sauce is another authentic delicacy from Bengal ........ some call it begun sorse . This vegetable is used in many veg or non veg dishes .

Ingredients Serving: 2

Eggplant / Brinjals - 1 big
Yellow mustard paste - 3 tablespoons
Nigella seeds - 1teaspoon
Curd - 1/4 cup
Ginger paste - 1teaspoon
Green chilli - 3 no
Turmeric Powder - 1/2 teaspoon
Cumin powder - 1teaspoon
Sugar - 1teaspoon
Salt to taste
Mustard oil - 4 tablespoons

Instructions

Wash and cut the eggplant into long strips , rub salt and turmeric powder on the eggplants and leave for 15 minutes .
Heat some mustard oil in a pan and shallow fry the eggplants till it gets a nice brown colour . Take out from oil and drain it and keep it on a tissue paper to remove excess oil from the fried eggplants .
In a mixing bowl , add mustard seeds paste , salt , turmeric powder , beaten curd and ginger paste blend it well .
In a separate pan heat 1 tablespoon of oil and temper with nigella seeds .
Add the paste and fry on low flame for a minutes and add the green chillies .
Let it fry for few minutes till the oil separate out add the cumin powder and sugar .
Add 1/2 cup of warm water to get a sauce consistency dip the fried eggplants in it , coat it well with mustard sauce , cover and sim for 5 minutes .
Garnish with freshly chopped cilantro and serve the beautiful golden - yellow coloured Bahrai Begun .

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