First off, even as a vegetarian, I have always had a special place for Bengali food. The flavours are strong and unique, much like the people 😉
One of the most common flavours in Bengali food is also a major sauce in world cuisine – Mustard! The health benefits of it are unbeatable and the flavours come from just a spoonful. Mustard is a zingy addition to burgers or hot dogs and even salads. But as the main sauce, it is quite an aroma!
So here’s a special one, which can easily team with Brinjals, Potatoes or Ladies Fingers. This recipe is also special because it’s come directly from the kitchens of my favourite Bong girl’s mum’s kitchen. So rest assured, it is pretty authentic.
Go on, give it a shot and share your comments on this blog post.
8 – 10 baby brinjals
5 pods of garlic
1 tsp poppy seeds
3 tsps black mustard + 3 tsps yellow mustard
Alternatively, you can use 3 tsps mustard powder
1 tsp turmeric powder
2 tbsps oil (mustard oil is preferred)
Handful of coriander leaves for garnish
Salt to taste
Cut the brinjals into 4 quarters and soak it in water.
Dry roast the mustard, poppy seeds and the chillies. Dry grind it and then add some water to make a paste.
Alternatively, you can use the mustard powder with the chillies and poppy seeds to make a paste.
Heat oil in a wok, fry the garlic till it is golden brown. Add the brinjal and cook for 2-3 mins. Sprinkle some water if required.
Add turmeric powder and salt. Cook for a 5-8 minutes till the brinjals are soft.
Add the mustard and chilli paste, add more water if required. Cook for a couple of more minutes. Take off the heat and garnish with coriander.
Enjoy with a side of hot ghee rice!