Wednesday, September 26, 2012

Sonar Begun ( Golden Eggplant)

The culture of West Bengal is an Indian Culture which has its roots in the Bengali literature, music, fine arts, drama and cinema. West Bengal shares its distinctive culinary tradition with neighbouring Bangladesh, and also borrows from other Indian states. Bengali cuisine is rich and varied with the use of many specialized spices and flavours. I had this dish in my one of the visits to Sonargaon  a fine dining restaurant by Taj, Kolkata. Today I am trying to replicate and share the same taste which is really hard to forget. The rustic yet elegant look, velvety texture and mouth melting bite is enough to describe this recipe. Lets cook and find it for ourselves.

Eggplant:               1 Medium
Mustard seed:       1 table spoon
Mustard oil:           1 table spoon
Nigella seed:          1/4 tea spoon
Green Chili:            2-3 chili
Turmeric Powder:   2 tea spoon
Red Chili powder:   2 teaspoon
Garlic cloves:          1large
Lime juice:              1 table spoon
Salt to taste
Sugar:                     1/2 tea spoon

1) Wash eggplant and cut it with the stems on.
2) To make mustard paste, soak it in water for 10 minutes and grind it to a coarse paste.
3) Heat mustard oil to the smoking point. Crackle nigella seed, slit green chili and minced garlic.
4) Add turmeric powder, red chili powder, salt and eggplant. Toss together. Add 40ml of water.
5) Cook on low heat until the eggplants are done.
6) Add mustard paste, sugar and cook for another 2-3 minutes.
7) Add a little more mustard oil, lime juice and stir. Serve hot with some butter phulka or boiled white rice.


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