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Bengali Eggplant With Mustard



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.

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