Begun (Baingan) Basanti - My first bengali side dish for lunch of 2026

Name: Begun (Baingan) Basanti - My first bengali side dish for lunch of 2026
Total time: 1800 s
Yield: 2-3 people
Cuisine: Indian
Ingredients: 2 Baingan; 1 tbsp black mustard seeds; 1 tbsp Poppy seeds; 2 tbsp grated coconut; 4-5 green chilies; 1/2 cup coconut milk; 1 tsp & 1 pinch turmeric powder; 1 & 1/2 tsp salt or to taste; 1/2 tsp black cumin seeds; 1 tsp ghee; 1/2 tsp garam masala powder

Amrita Chakroborty @amrita_95

Surat

#CA2025

Amrita Chakroborty @amrita_95

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Ingredients

30 minutes

2-3 people

2Baingan
1 tbspblack mustard seeds
1 tbspPoppy seeds
2 tbspgrated coconut
4-5green chilies
1/2 cupcoconut milk
1 tsp & 1 pinch turmeric powder
1 & 1/2 tsp salt or to taste
1/2 tspblack cumin seeds
1 tspghee
1/2 tspgaram masala powder

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Steps

30 minutes

1

In a mixing jar add black mustard seeds, green chilies, poppy seeds, grated coconut, 1/2 tsp salt and water. Grind all the ingredients together and make a smooth paste.
2

Cut the Baingan then marinate the pieces with 1/2 tsp salt and 1 tsp turmeric powder. Rest for 10 mintues then fry the pieces.
3

Now in same kadai add black cumin seeds and 2 split green chilies, saute for 2 seconds. Now add coconut- mustard seeds paste, salt and pinch of turmeric powder. Saute for 1-2 mintues. When oil becomes release add coconut milk, mix well. Add fried baingan pieces, cover the kadai and cook for 3-5 minutes into medium flame.
4

When the gravy is thick and baingan pieces are soft off the gas flame. Lastly add ghee and garam masala, then rest it for 3 mintues. Add grated coconut and serve it with rice or pulao.