Begun Basanti
Eggplant slices in a rich mustard and yogurt gravy.
About this dish
Begun Basanti is a vibrant, festive dish named after 'Basanta' (Spring) due to its bright yellow hue. It is a sophisticated way of serving eggplant, where long wedges are fried and then simmered in a mustard-yogurt gravy. It strikes a perfect balance between the pungency of mustard oil and the tanginess of curd.
Ingredients
The Eggplant
- 2 large Eggplants (Brinjal), cut into long thick wedges
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
- Mustard oil for deep frying
The Gravy Base
- 2 tbsp Black mustard seeds, soaked and ground into a paste
- 3 tbsp Thick yogurt (curd), whisked
- 1 tsp Ginger paste
- 3-4 Green chilies, slit
- 1/2 tsp Kalonji (Nigella seeds)
- 1/2 tsp Turmeric powder
Seasoning
- Salt to taste
- 1 tsp Sugar
- 1 tbsp Extra virgin mustard oil (for finishing)
- Fresh coriander for garnish
Method
- 1
Prepping the Eggplant
Toss the eggplant wedges with salt and turmeric. Let them sit for 10 minutes; this draws out excess moisture and prevents the eggplant from absorbing too much oil during frying.
- 2
Frying to Golden Perfection
Heat mustard oil in a pan until it smokes. Fry the eggplant wedges in batches until the skin is slightly charred and the flesh is creamy and golden. Drain on paper towels.
- 3
Preparing the Mustard Paste
Grind the mustard seeds with a pinch of salt and one green chili to a fine paste. The salt and chili prevent the mustard from turning bitter during the grinding process.
- 4
Tempering the Oil
In a fresh pan, heat 1 tablespoon of mustard oil. Add the kalonji seeds and let them sizzle for 10 seconds until they release their characteristic peppery aroma.
- 5
Whisking the Sauce
In a bowl, mix the yogurt, mustard paste, turmeric, and ginger paste. Ensure there are no lumps. Lower the heat of the pan to minimum before adding this mixture to prevent the yogurt from curdling.
- 6
Simmering the Gravy
Pour the yogurt-mustard mixture into the pan. Cook on low heat, stirring constantly for 3-4 minutes until the raw smell of the mustard fades and oil droplets appear on the surface.
- 7
Integrating the Begun
Add a half cup of warm water and the sugar. Bring to a gentle simmer. Carefully slide in the fried eggplant wedges, ensuring they are coated but not broken. Cook for 2 minutes.
- 8
Infusing Pungency
Add the slit green chilies. Drizzle a tablespoon of raw mustard oil over the dish. This is a classic Bengali technique to provide a sharp, nasal hit that complements the mustard paste.
- 9
Final Garnishing
Turn off the heat immediately. Garnish with freshly chopped coriander leaves. Cover the pan for 2 minutes to let the steam infuse the eggplant with the sharp mustard flavor.
Notes & variations
- If you find black mustard too pungent, use a 50:50 mix of yellow and black mustard seeds.
- Ensure the yogurt is at room temperature before adding to the hot pan to avoid splitting.
- Do not overcook the eggplant in the gravy; it should hold its shape.
- This dish is naturally gluten-free and can be made vegan by substituting yogurt with cashew paste.
Serve with
Best enjoyed with Luchi (deep-fried flatbread) or hot steamed Basmati rice.
Cook's note
Adding a pinch of salt while grinding mustard seeds is the ancient trick to neutralize the enzyme that causes bitterness.