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


  • 1, large Eggplant
  • 3, tbsp Mustard seeds
  • 8, Green Chili
  • 14, stalks Cilantro
  • To taste Salt
  • 5, tbsp Cooking Oil
  • 1, Tsp Turmeric powder
  • 0.5, cup Water
  • 1, Tsp Sugar


  1. Slice eggplant into 1/2 inch thick pieces that look like half moons.
  2. Rub  turmeric powder, salt and sugar on the eggplant pieces and set aside.
  3. Grind mustard seeds along with four green chilies, ten stalks of cilantro 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.
  4. Heat oil in a frying pan and fry eggplant pieces to light brown.
  5. 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.
  6. Garnish with some chopped cilantro and serve hot with chapattis, parathas or rice.


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 website,
which has been now ported to this blog site.

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