Begun Bashonti - Eggplant in Mustard Sauce

 

Begun Bashonti

This eggplant preparation was first suggested by my eldest sister. Mum would make it for special occasions for which it is suited because it's pure vegetarian and does not use onions or garlic. I like using Japanese eggplants because they have very few seeds and cook down to a tenderness that melts in the mouth. This dish uses both black and yellow mustard seeds, white poppy seeds and grated coconut that produces a smooth and mellow paste for the base of the gravy. Best had with hot, steamed rice, it can be accompanied by a meat or fish item and lentils.

Ingredients

2 Japanese eggplants, cut in bite-sized pieces

2 tsp. black mustard seeds

1 tsp. yellow mustard seeds

1 tsp. white poppy seeds

2 green chilies

2 Tbsp. grated coconut

salt to taste

1/2 tsp. turmeric powder

1/4 tsp. Kashmiri mirch/paprika

1/2 cup coconut milk

salt to taste

1/2 tsp. sugar

4 Tbsp. mustard or vegetable oil

1/2 tsp. nigella seeds

1 green chili, minced

2-3 stalks cilantro, minced

2-3 whole green chilies

Directions

1. Toss eggplant pieces with turmeric powder and salt.
2. Fry in oil over medium-high heat until light golden-brown, remove from oil and set aside.
3. Blend mustard and poppy seeds with green chilies, grated coconut and some salt to a smooth paste.
4. Stir coconut milk with turmeric, paprika, salt and sugar, and blend with the mustard paste.
5. Heat oil over medium-high heat and sputter nigella seeds and green chilies.
6. Add half the mustard paste and stir-fry until oil resurfaces.
7. Add remaining paste and stir for a few minutes, return fried eggplant pieces to skillet and combine with mustard paste.
8. Add a cup of hot water and bring to a boil.
9. Cover and simmer for 3 minutes until everything in the skillet is coated with gravy.
10. Remove from heat and garnish with cilantro and whole green chilies.
11. Serve as a side dish with hot, steamed rice.