Begun Basanti(Eggplant In Mustard Sauce)

Ingredients:

500 gm or 10 whole small Begun(Eggplant)

50-60 gm Curd

1 tsp Dry Tamarind

2-3 Whole Red Chilly

3 tbsp Mustard Seeds for paste

¼ tsp Turmeric

½ tsp Red Chilli powder

½ tsp Coriander Powder

2 Green Chillies

2 tbsp chopped Cilantro(Dhonepata)

Salt to taste

Procedure:

Grind 2 tbsp mustard seeds with 1/2 tsp salt and green chillies. Sieve the paste. Rub a pinch of salt, sugar and turmeric on eggplants. Soak tamarind in 4 tbsp warm water. Keep aside. 1 tsp is required for cooking. Beat the curd with turmeric, red chilly powder, and coriander powder.

Heat 1/2 cup white oil in a kadhai(wok). Deep fry the eggplant and keep aside. Heat 3 tbsp mustard oil in the wok. Add dry red chilly and 1/4 tsp mustard seeds. Fry for 30 seconds till seeds splutter. Add curd-masala mix. Fry for 2 minutes on medium heat or till oil separates out and comes to the surface. Add mustard paste. Add water such that there is about 1/2 cup water in the wok. Let come to boil. Add fried eggplant and tamarind juice. Simmer for 10-12 minutes or till eggplants are cooked and the gravy thickens. Add 1/2 tbsp mustard oil and remove from heat (optional). Garnish with cilantro.