Friday, January 14, 2011

Begun Bashanti (Baingan ka Kalanji)

This can be treated as the sequel to the Khichuri recipe. Brinjal goes great with khichuri. Brinjal fry, beguni (brinjal dressed in a besan coating), begun bashanti are all great tasting food. So here goes the recipe for Begun bashanti or baingan ka kalanji.


Big eggplants - 4
Ground poppy seed paste - 250 gms
Ground mustard seed paste - 250 grms
Whole red chillies - 5 pcs
Green chilli paste - 2 to 3 pcs
Dhaniya - chopped
Red chilli powder - 3 tsp
Turmeric powder - 2 tsp|
Sugar - 2 tsp
Jeera powder - 2 tsp
Curd - 1 cup
Mustard Oil - for frying
Salt to taste
Chopped tomatoes and tamarind pulp (optional)

How to make it: Wash the eggplants. Cut them vertically in to long slices so that each gives the shape of a boat. Apply turmeric, red chilli powder, sugar and salt to the eggplant slices. Keep it aside and let the eggplants soak the seasoning. Heat oil in a pan. Fry each eggplant slices till they are cooked and golden brown in color. Keep them aside.

In another pan heat a bit of oil. Add jeera, red chillies and curd. Stir a bit. Then add ground poppy seed and mustard paste. Cook. Add green chilli paste. Add salt to taste. (In many states they add chopped tomatoes and tamarind pulp as well but that would lose its Bengali identity). Add chopped dhaniya. When the mixture is cooked take the pan off the flame.

In a flat serving dish line up the fried eggplant slices one by one. Then pour the cooked mixture gently above the eggplant slices. Let it settle. When you will serve, make sure the mixture remains settled on the slices. Your Begun Bashanti (Baingan Kalanji) is ready to eat. Serve this yummy dish with khichuri, luchi, puri, or polav.

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