Begun Basanti English Simple Recipes

 

 English Simple Recipes

Here are some English Simple Recipes simple English recipes for Begun Basanti, a popular Bengali dish made with eggplant (baingan) and cooked in a flavorful, spiced mustard gravy. It’s a delicious, comforting vegetarian recipe.

Begun Basanti Recipe 1: Simple Begun Basanti

Ingredients:

• 2 medium-sized eggplants (begun/baingan)
• 2 tbsp mustard oil
• 1 large onion, finely chopped
• 1 tomato, chopped
• 1 tbsp ginger-garlic paste
• 1-2 green chilies, chopped
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp mustard seeds
• Salt to taste
• 1 tsp sugar (optional)
• Fresh coriander leaves for garnishing
• Water (as required)

Instructions:

1. Prepare the Eggplant: Wash and peel the eggplants. Cut them into cubes Hindi Simple Recipes or slices as preferred. You can also salt the pieces and leave them for 10-15 minutes to remove excess water and bitterness. Then, rinse them well.
2. Fry the Eggplant: Heat mustard oil in a pan. Once hot, fry the eggplant pieces in batches until golden and tender. Remove and set aside on paper towels to drain excess oil.
3. Cook the Gravy: In the same pan, add mustard seeds. When they splutter, add chopped onions and sauté until they turn golden brown.
4. Add Spices: Add ginger-garlic paste and chopped green chilies. Sauté for a minute. Then, add turmeric, cumin, and coriander powders. Cook for a couple of minutes to release the flavors.
5. Tomato and Simmer: Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
6. Combine and Cook: Add the fried eggplant pieces, salt, and sugar. Stir well to coat the eggplant with the spices. Add a little water to make the gravy as thick or thin as you like.
7. Simmer: Cover and let the curry simmer for 5-7 minutes until the flavors are well combined.
8. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with rice or roti.

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Begun Basanti Recipe 2: Quick Begun Basanti (with Mustard Paste)

Ingredients:

• 2 medium eggplants, sliced
• 2 tbsp mustard oil
• 1 tbsp yellow mustard seeds
• 1 tbsp mustard paste (you can use a store-bought paste or grind yellow mustard seeds with water)
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 tsp ginger paste
• 1 tsp turmeric powder
• Salt to taste
• 1 tsp sugar (optional)
• Fresh cilantro (coriander) leaves for garnishing

Instructions:

1. Fry the Eggplant: Heat the mustard oil in a frying pan. Add the eggplant slices and fry them until golden brown on both sides. Set aside on paper towels to drain excess oil.
2. Prepare the Gravy: In the same pan, add mustard seeds. Once they crackle, add chopped onions and sauté until they turn golden brown.
3. Add Ginger and Tomato: Add ginger paste, chopped tomatoes, and turmeric powder. Stir well and cook until the tomatoes soften.
4. Mustard Paste: Add the Marathi Simple Recipes mustard paste to the pan and cook for 3-4 minutes, stirring continuously. Add water to make a smooth gravy.
5. Combine Eggplant: Add the fried eggplants to the pan, followed by salt and sugar. Mix well and let the curry simmer for 5 minutes.
6. Garnish and Serve: Garnish with fresh cilantro leaves. Serve hot with rice or roti.

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Both these recipes offer a simple way to enjoy Begun Basanti with a delicious mustard-based gravy. You can adjust the spice levels and consistency of the gravy based on your preference!