Golap Pitha

Fish Shami Kabab

Chomchom

Orange Chiffon Cake

Tuesday, April 21, 2015

Eggplant with Mustard (সরষে বেগুন)

Ingredients:

  1. Eggplant - 1 medium size (around 250 gram)
  2. Red chili powder- 1/2 ts
  3. Turmeric powder- 1/2 ts
  4. White mustard paste- 2 Tbs
  5. Green chili paste- 1 ts
  6. Grated coconut- 1 Tbs
  7. Black cumin - 1/2 ts
  8. Salt- 1 ts
  9. Oil- 1/2 cup

Procedure:

  1. Wash the eggplant and then cut it into 1 inch thick pieces.
  2. Take them in a bowl, add the red chili powder, turmeric powder and 1/2 ts salt; and mix them well. Keep it aside for around 10 minutes.
  3. Now heat half of the oil in a pan and fry the eggplant pieces until it become little soft and a light brown color on both of the sides.
  4. Take them out on paper towel to soak the excess oil.
  5. Heat the rest of the oil. Add the black cumin seed into the oil and let it temper for few seconds.
  6. Then add the mustard paste, green chili paste, grated coconut and 1/2 ts salt; and fry them in a medium heat until the oil come out. Add around 1/4 cup of water and mix with masala.
  7. Carefully add the fried eggplant pieces on the gravy, cover the pan and let it cook for around 3-4 minutes.
  8. When the gravy become thick turn of the heat and take them out on a serving dish.
  9. Decorate with fried onion and serve with pulao or khicuri. 

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