Begun Basanti (Eggplant in Yogurt Mustard Sauce)

Ingredients:

• 1 medium size eggplant (cut into 2" thick slices) 
• 1 cup coconut (grated)
• 2-3 green chilies
• 1 green chili (broken)
• 50g yogurt
• 1 tbsp. + 1/4 tsp. mustard powder (dissolved in 2 tsp. water)
• 1/2 tsp. nigella seeds
• 1/4 + 1/2 tsp. turmeric powder
• 1 tsp. sugar
• 3 tbsp. + 2 tbsp. oil (I used mustard oil)
• 100 ml water
• Salt

Making Procedure:

Wash the eggplant pieces and smear them with salt & 1/4 tsp. turmeric powder. Make a fine paste of grated coconut and green chilies.

Pour 3 tbsp. oil in a frying pan and let it smoke. Reduce the heat and add eggplant pieces. Shallow fry them until light brown colour. Then remove from the oil and keep aside.

Again pour 2 tbsp. oil in a kadai and let it smoke. Temper the oil with nigella seeds and wait for few seconds to splutter. Now add broken green chili and and coconut paste and fry for a minute.

After that add mustard paste, yogurt and remaining turmeric powder. Mix well and fry for 1-2 minutes. Then add salt, sugar, and water. Stir well and bring it to boil.

When it starts boiling add fried eggplants and cook it covered for 4-5 minutes or until the eggplant pieces well coated with the coconut-mustard sauce.

Garnish with coriander leaves and green chilies. Serve warm with plain white rice.