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Begun Basanti: Bengali Style (Another Lost One)
Introduce
Chef :
Anamika BanerjeeBegun Basanti: Bengali Style (Another Lost One)
This one’s another typical Bengali Style version of the ‘Begun Bhaja’ with some extra added twists to it, usually when the guests arrive at home- regardless of informed or unannounced-
How, just a simple, easy & quick dish can be heightened to its next level- Learnt it from my Maa…
However, I try giving to it my own twists & turns, additionally- As & when, it crops up in my head
This one’s absolutely ditto to my Maa’s version & I’ve not made any changes in the major basics of it !!!
Ingredient
Food ration :
2-4 peopleCooking time :
20-25 mins (prep to dish)
1 tsp
Turmeric Powder
2-3 tbsps
Mustard Oil
1/2 tsp
Salt
1/4 tsp
Sugar
2 tbsps
Grated Coconut: Garnish
Cooking instructions
* Step 1
First Up: As mentioned above, slice/cut up the eggplants Coat with some salt, sugar & turmeric- apply well & set aside for 30-40 mins time
* Step 2
Heat up a frying pan over the medium flame: Add in the measured mustard oil- Fry the Eggplants in Batches, strain well & transfer it to a separate plate lined up with a kitchen towel to soak the excess oil- Set aside
* Step 3
👇👇👇
* Step 4
Prepare the Mustard Sauce or Paste Base: Add in a mixing bowl- All the aforementioned ingredients for the same- Mix everything well together until nicely combined and well blended- Add in a few drops of water as required to adjust the very consistency of the sauce
* Step 5
Once ready: Now, plate the Fried Eggplants Top it all along with our prepared Mustard Paste or Sauce- To finish it up- Add in some more grated coconut, freshly chopped coriander leaves, a few more slit green chillies & drizzle it with a little more raw mustard oil-
And, we’re good to go
* Step 6
Transfer the entire platter to a serving tray- Garnish it your own way or as aforesaid-
It’s absolutely ready to be served now....
* Step 7
ENJOY….
Note: if there is a photo you can click to enlarge it
Tag
turmeric powder
Mustard oil
Salt
Sugar
Freshly Grated or Desiccated Coconut: Fresh Always Recommended
Fresh coriander leaves finely chopped
green chillies finely chopped
green chillies, slit
Water (RT): To Adjust the Sauce Consistency
Grated Coconut: Garnish
Handful: Fresh Coriander Leaves: Finely Chopped
Raw Mustard Oil: To drizzle from the top
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