Bengali Eggplant With Mustard
Ingredients:
- 1 large eggplant cut into 1" cubes
- 1 1/2 tsp mustards, powdered
- 1 ct water
- 1/4 tsp cayenne pepper
- 4-5 tsp mustard oil
- 1 tsp panch pharon mix(equal part of whole cumin, fennel, fenugreek, mustard, kalonji seeds)
- 1 c yogurt
- 1 1/2 tsp salt
- sprinkle black pepper, cardamom powder(optional)
Method:
Soak ground mustard seeds and cayenne pepper in 1 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 and 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 for
10 mins. 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 cardamom over the top if you want. This dish also tastes good when cold the next day.