Begun Bahar

Eggplant- small size 8-10 pieces.
Mustard paste-50gms or more if required.
Onion- 4 finely chopped & onion paste.
Ginger-garlic paste- 2 tablespoon.
Kalonji- 1 pinch.
Turmeric powder-2 teaspoon.
Chilli powder-2 teaspoon.
Garam masala powder- 3/4 teaspoon.
Sugar- to taste.
Salt- to taste.
Mustard oil- for frying & gravy.
Green chillies- for garnishing.

Firstly, make the eggplant into two halves.Marinate with turmeric powder and salt. Then deep fry it. Keep it aside.
For gravy:
Put oil in a non-stick pan.Heat the oil and put kalonji and few sugar granules. Then add finely chopped onion and fry it till golden brown.Add ginger-garlic paste, turmeric powder,chilli powder and saute it for 5 minutes. Then take one mixing bowl and pour onion paste ,mustard paste,pinch of turmeric and sugar.Mix it with water and make a paste.Pour it into the pan and stir it for 10-15 minutes.Add salt to taste and cook the gravy till it separates oil from the pan.You can also add water and cook in simmer flame till 5 minutes.Lastly, add garam masala powder and mustard oil. Put the frying eggplant on a plate and put the gravy on top.Garnish it with green chillies.Serve with rice or puri,chappati.

– Sunipa Dhang.


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