Bengali Eggplant with Mustard Seeds
1 large eggplant, 1 to 1 1/2 pounds, tip cut off and cut into 1-inch cubes
Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant into cubes. Heat mustard oil, put in panch pharon mix and after a few seconds add the black mustard/cayenne water. This will splatter so have a cover ready. Add eggplant and cook. You will probably need to add additional water as the eggplant cooks to keep its level about the same, perhaps another cup. Cover it for the last ten minutes.
1 1/2 tablespoons black mustard seeds, powdered in a coffee grinder
1 cup water
1/4 teaspoon cayenne pepper
4-5 tablespoons mustard oil
1 tablespoon panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)
1 cup yogurt
1 1/2 teaspoons salt
sprinkle black pepper
cardamon powder (optional)
When the eggplant is cooked add a cup of yogurt and the salt, mix and heat up yogurt, but do not boil.
Sprinkle a tiny bit of black pepper and cardamon over the top if you want.
This dish also tastes good cold the next day.
Variation: Make this without the yogurt, substituting green chillis for cayenne and using only fennel for the panch pharon mixture.
I'm an american who married a bengali guy, so i have had to look up alot of new ways to cook foods. I was very happy to find your site, since eggplants are a VERY common dish there and my husband really appreciates it when i cook with it. Thank you so much
Rahman, Location not stated.
Click Here to Comment on This Recipe