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BAHARI BEGUN OR PAN FRIED EGGPLANTS IN CREAMY MUSTARD SAUCE

Sep-04-2017
UMA PANDIT
10 minutes
Prep Time
15 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT BAHARI BEGUN OR PAN FRIED EGGPLANTS IN CREAMY MUSTARD SAUCE RECIPE

Bahari Begun or Pan Fried Eggplants in Rich Creamy Mustard Sauce is another authentic delicacy from Bengal ........ some call it begun sorse . This vegetable is used in many veg or non veg dishes .

Recipe Tags

  • Veg
  • Easy
  • Others
  • West Bengal
  • Frying
  • Side Dishes
  • Egg Free

Ingredients Serving: 2

  1. Eggplant / Brinjals - 1 big
  2. Yellow mustard paste - 3 tablespoons
  3. Nigella seeds - 1teaspoon
  4. Curd - 1/4 cup
  5. Ginger paste - 1teaspoon
  6. Green chilli - 3 no
  7. Turmeric Powder - 1/2 teaspoon
  8. Cumin powder - 1teaspoon
  9. Sugar - 1teaspoon
  10. Salt to taste
  11. Mustard oil - 4 tablespoons

Instructions

  1. Wash and cut the eggplant into long strips , rub salt and turmeric powder on the eggplants and leave for 15 minutes .
  2. Heat some mustard oil in a pan and shallow fry the eggplants till it gets a nice brown colour . Take out from oil and drain it and keep it on a tissue paper to remove excess oil from the fried eggplants .
  3. In a mixing bowl , add mustard seeds paste , salt , turmeric powder , beaten curd and ginger paste blend it well .
  4. In a separate pan heat 1 tablespoon of oil and temper with nigella seeds .
  5. Add the paste and fry on low flame for a minutes and add the green chillies .
  6. Let it fry for few minutes till the oil separate out add the cumin powder and sugar .
  7. Add 1/2 cup of warm water to get a sauce consistency dip the fried eggplants in it , coat it well with mustard sauce , cover and sim for 5 minutes .
  8. Garnish with freshly chopped cilantro and serve the beautiful golden - yellow coloured Bahrai Begun .

Reviews (1)  

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Anchal Sinha
Sep-05-2017
Anchal Sinha   Sep-05-2017

I will surely try this.

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