Bengali Eggplant And Yogurt With Mustard Seed

Bengali Eggplant And Yogurt With Mustard Seed

Ingredients:
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1 large eggplant--1 to 1 1/2 lb, tip cut off and cut into 1" cubes
1 1/2 tblsp black mustard seeds, powdered in a coffee grinder
1 cup+ water
1/4 tsp cayenne pepper
4-5 tblsp mustard oil
1 tblsp panch pharon mix (equal parts of whole cumin, fennel,
fenugreek, mustard, kalunji seeds)
1 cup yogurt
1 1/2 tsp salt
sprinkle black pepper, cardamon powder (optional)

Directions:
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Soak ground mustard seed and cayenne in one cup of water. Cut up
eggplant into cubes. Heat mustard oil, put in panch pharon mix and
after a few seconds add the black mustard/cayenne water. This will
splatter so have a cover ready. Add eggplant and cook. You will
probably need to add additional water as the eggplant cooks to keep its
level about the same, perhaps another cup. Cover it for the last ten
minutes.
When the eggplant is cooked add a cup of yogurt and the salt, mix and
heat up yogurt, but do not boil.
Sprinkle a tiny bit of black pepper and cardamon over the top if you
want.
This dish also tastes good cold the next day.
Variation:
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Anasua Munshi tells me that in his grandmother's village they make this
(3 of 12) [12/17/1999 12:13:24 PM]
Eggplant Recipes : COLLECTION
without the yogurt, substituting green chillis for cayenne and using
only fennel for the panch pharon mixture.
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From: mukesh@berlioz.nsc.com (Mukesh Kumar)
BENGAN BARTHA
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Bake an eggplant in an oven 400 deg C for 30 to 40 minutes till it's
cooked right through and no hard portions remain. It should be cooked
to the core. The eggplant should be turned a few times so it cooks
evenly on each side and the skin does not blister. When it's done it'll
shrivel up a bit.
Bake 3 large tomatoes for 20 minutes at 350 deg C. till they cook right
through.
In a deep pan heat a little mustard oil. Drop in a table spoonful of
minced garlic and a table spoonful of minced ginger. Add a few thinly
diced hot green chillies. Stir for a minute or so till the mix. is
lightly browned. Now add in the cooked eggplant and tomatoes. Using a
spatula crush the eggplant and tomatoes very well till they mix
thoroughly. Simmer on low for 10 minutes. Add salt to your liking and
add some chopped green coriander to the dish and stir.
The dish is ready to eat. It's eaten with Daal and Rice but I just eat
it with hot rice. Enjoy and thank me.
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From: darsie@eecs.ucdavis.edu (Richard Darsie)
Source: Persian Cooking: A Table of Exotic Delights, by Nesta Ramazani,
1974,
EGGPLANT CASSEROLE (MIRZA GHASSEMI)
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