Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
6 pieces baby brinjal/aubergine/eggplant (make a slit on each piece); 1 tsp brown mustard seeds; 1 tsp yellow mustard seeds; 1 tsp poppy seeds; 1 tbsp yogurt; 5-6 green chilies; mustard oil (preferably) for cooking.


  • ½ tsp nigella seeds/kalonji/kalojeera
  • 1 tsp turmeric powder
  • ½ tsp red chili powder
  • Salt to taste
  • Sugar to taste.

  1. Marinate the brinjal pieces with ½ tsp salt and ½ tsp turmeric powder. Keep aside.
  2. Make a paste of brown mustard seeds, yellow mustard seeds along with 2 green chilies. Keep aside. [Note: if you use mustard powder, then soak 2 tsp mustard powder in ½ cup warm water for about 15 minutes and use the paste in the cooking].
  3. Make a paste of poppy seeds. Keep aside.
  4. Take the mustard paste, poppy seed paste and yogurt in a bowl. Mix well.
  5. Add turmeric powder (½ tsp), chili powder (½ tsp), salt and 2 tbsp mustard oil to it. Mix it again.
  6. Slit two green chilies and put them in the mixture. Set aside.
  7. Heat oil in a pan. Fry the brinjal/aubergine/eggplant pieces on medium flame until the skin becomes soft. Take them out of the pan and keep aside.
  8. Temper the same oil with nigella seeds and two green chilies.
  9. When an aroma comes out, add the mustard paste to the oil. Stir it on medium flame for 2 minutes.
  10. Add some water and put a lid on it. Bring it to a boil on medium heat.
  11. Open the lid, add the fried brinjal/aubergine/eggplant pieces along with sugar.
  12. Cover it again and cook on low flame until the brinjal/aubergine/eggplant pieces are soft.
  13. Open the lid, adjust the taste of salt and sugar.
  14. Pour 1 tbsp of mustard oil over it and turn off the heat.
  15. Serve hot with plain rice.

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