Begun Basanti: Bengali Style (Another Lost One)

Name: Begun Basanti: Bengali Style (Another Lost One)
Total time: 1500 s
Yield: 2-4 people
Cuisine: Indian
Ingredients: Eggplants Marinade: 1 Brinjal/Eggplant/Aubergine:l- Cut up/Sliced Horizontally; To Taste Salt; 1 tsp Turmeric Powder; To Taste Sugar; 1/2 Cup Mustard Oil; Mustard Sauce/Paste Base: 4 tbsps Mustard Sauce- Any, Homemade or Store Bought; 1/2 tsp Salt; 1/4 tsp Sugar; 2-3 tbsps Mustard Oil; 1/2 Cup Freshly Grated or Desiccated Coconut: Fresh Always Recommended; 1/4 Cup Fresh Coriander Leaves: Finely Chopped; 2 Green Chillies: Finely Chopped; 3-4 Green Chillies: Slit; 1/4 Cup Water (RT): To Adjust the Sauce Consistency; 2 tbsps Grated Coconut: Garnish; 1 Handful: Fresh Coriander Leaves- Finely Chopped; 1 tbsp Raw Mustard Oil: To Drizzle From the Top

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

This one’s another typical Bengali Style version of the ‘Begun Bhaja’ with some extra added twists to it, usually when the guests arrive at home- regardless of informed or unannounced-
How, just a simple, easy & quick dish can be heightened to its next level- Learnt it from my Maa…
However, I try giving to it my own twists & turns, additionally- As & when, it crops up in my head
This one’s absolutely ditto to my Maa’s version & I’ve not made any changes in the major basics of it !!!

#SpiceWeek6
#MustardSeeds
#CooksnapChallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#SpiceWeek6
#MustardSeeds
#CooksnapChallenge

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Ingredients

20-25 mins (prep to dish)

2-4 people

Eggplants Marinade: 1 Brinjal/Eggplant/Aubergine:l- Cut up/Sliced Horizontally
To Taste Salt
1 tspTurmeric Powder
To Taste Sugar
1/2 CupMustard Oil
Mustard Sauce/Paste Base: 4 tbsps Mustard Sauce- Any, Homemade or Store Bought
1/2 tspSalt
1/4 tspSugar
2-3 tbspsMustard Oil
1/2 CupFreshly Grated or Desiccated Coconut: Fresh Always Recommended
1/4 CupFresh Coriander Leaves: Finely Chopped
2Green Chillies: Finely Chopped
3-4Green Chillies: Slit
1/4 CupWater (RT): To Adjust the Sauce Consistency
2 tbspsGrated Coconut: Garnish
1Handful: Fresh Coriander Leaves- Finely Chopped
1 tbspRaw Mustard Oil: To Drizzle From the Top

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Steps

20-25 mins (prep to dish)

1

First Up: As mentioned above, slice/cut up the eggplants Coat with some salt, sugar & turmeric- apply well & set aside for 30-40 mins time
2

Heat up a frying pan over the medium flame: Add in the measured mustard oil- Fry the Eggplants in Batches, strain well & transfer it to a separate plate lined up with a kitchen towel to soak the excess oil- Set aside
3

👇👇👇
4

Prepare the Mustard Sauce or Paste Base: Add in a mixing bowl- All the aforementioned ingredients for the same- Mix everything well together until nicely combined and well blended- Add in a few drops of water as required to adjust the very consistency of the sauce
5

Once ready: Now, plate the Fried Eggplants Top it all along with our prepared Mustard Paste or Sauce- To finish it up- Add in some more grated coconut, freshly chopped coriander leaves, a few more slit green chillies & drizzle it with a little more raw mustard oil-
And, we’re good to go
6

Transfer the entire platter to a serving tray- Garnish it your own way or as aforesaid-
It’s absolutely ready to be served now....
7

ENJOY….

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Cooksnaps

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Anamika Banerjee @LadyLazarrus_9663

on August 07, 2021 00:04

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻