I love "begun"!! Be it "begun bhaja","begun bharta","begun pora" or "doi sorsheye begun"...btw last one has different names...like "begun bahar". "Begun basanti" is also very similar type preparation, but normally people use coconut, in place of poppy seed. In this preparation, I used mustard seed, poppy seed (not much) and curd to make the gravy.
- Baby eggplant/ choto begun 6 pieces
- Black mustard paste / kalo sorshe baNta 2 table spoon (paste 2-3 green chilli with mustard seeds)
- Poppy seed paste/ posto baNta 1 table spoon
- Unsweetened curd/yogurt 1/2 cup
- Turmeric powder
- Salt & sugar according to taste
- Slitted fresh green/red chilli
- mustard oil
How to proceed:
- Cut eggplants lengthwise till it's head, but do not make it half. Wash and marinate with salt and turmeric powder for 10 minutes.
- Mix mustard paste,poppy seed paste,curd and half cup water with salt,sugar and 2-3 pinches turmeric powder.
- Heat oil in a pan and fry eggplants. Strain and keep them separately.
- Take out the oil only leaving 1 table spoon in pan.
- Add curd-mustard mixture to oil and cook over medium heat for 3-4 minutes or till you get right consistency (gravy will be thick one..not very runny or very dry).
- Lastly add fried eggplants in gravy. Or just arrange eggplants on serving bowl and spread the gravy over them. Sprinkle 1 tea spoon mustard oil and slitted green chillis over it.
- Serve with steaming hot rice.