Bengali Eggplant and Yogurt with Mustard Seed

Bengali Eggplant and Yogurt with Mustard Seed

Ingredients

  • 1 large eggplant, 1 to 1 1/2 pounds, tip cut off and cut into 1" cubes
  • 1 1/2 T black mustard seeds, powdered in a coffee grinder
  • 1 C water or more
  • 1/4 t cayenne pepper
  • 4-5 T mustard oil
  • 1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek,
  • mustard, kalunji seeds)
  • 1 C yogurt
  • 1 1/2 t salt
  • sprinkle black pepper, cardamon powder (optional)

Instructions

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. 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.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Indian Recipes"



Close Window