Eggplant in Mustard Sauce

A hot and spicy eggplant preparation, adds extra spice to any meal. (Beguner Chachari in Bengali)

Servings: 4 | Time To Prepare: 30 minutes | Submitted By: Chitra Nag


Ingredients

  • 1, large Eggplant
  • 3, tbsp Mustard seeds
  • 8, Green Chili
  • 14, stalks Cilantro
  • To taste Salt
  • 6/7 tbsp Cooking Oil (preferably mustard oil)
  • 1, tsp Nigella ( kalo jeera )
  • 1, Tsp Turmeric powder
  • 0.5, cup Water
  • 1, Tsp Sugar

Instructions

  • Slice eggplant into 1/2 inch thick pieces that look like half moons.
  • Rub  turmeric powder, salt and sugar on the eggplant pieces and set aside.
  • Grind mustard seeds along with four green chilies and salt to fine paste in a blender, adding half a cup of water. This will take up to five minutes depending on the power setting on your blender.
  • Grind cilantro stalks adding water as required to a fine paste.
  • Heat oil in a frying pan and fry eggplant pieces to light brown.
  • Remove the eggplant pieces. Add nigella/ kalo jeera and cook for a few seconds. Add the fried eggplant pieces.
  • Strain the ground mustard paste, adding directly to the fried eggplant. At the same time add 4 sliced green chilies and bring to a boil. Reduce heat and simmer for about 8 to 10 minutes.
  • Add the ground cilantro paste evenly and cook for a minute.
  • Garnish with some chopped cilantro and serve hot with chapattis, parathas or rice.

Ratings

babuji (1/14/2007)….This ‘beguner jhaal’ is an excellent dish especially for vegetarians, but how do you succesfully make mustard paste in a blender, without it becoming bitter? Traditionally it is made by gently ginding the mustard seeds in a mortar and pestle.

daisee (10/30/2005)….Very nice recipe

tannumoni (8/26/2003)….I have made it today… It turned out great… Thanks:)

lorettachaudhary (7/16/2003)….I tried this recepie & it was really great.

bukun (8/18/2002)….I love this recipe, which my mom makes. It is her recipe and I am sure everyone will love it.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

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