“Beguner jhal” or Brinjal in mustard curry is one of the dishes which I cook often. It is super tasty and super easy to prepare. I inherit this recipe from my grand mother. She really knew how to cook simple but tasty dishes. Though my husband is not a fan of brinjal, still he relishes this dish. So try this recipe at your kitchen and give me a feedback. 🙂
Ingredients to serve 4 :
- Brinjal – 1 (medium size)
- Green chillies – 2
- Chopped coriander leaves – 3 tbspoon
- Black cumin seed (Kala jeera) – ½ teaspoon
- Mastard seeds paste – 2½ tbspoon
- Pinch of turmeric powder
- Salt & sugar to taste
- Cooking oil
Procedure :
Wash and cut the brinjal into thick, semicircular pieces. Coat them with salt amd turmeric powder and keep aside for 20 – 30 minutes.
Now shallow fry the brinjal pieces in a non-stick pan.
Now heat 1 tbspoon of oil in a kadai or pan over medium flame. Add black cumin seeds to it and let the seeds spluter.
Then add sliced green chillies and mustard seed paste. Add salt and pinch of turmeric powder. Fry the paste for a while and then add water according to your preference.
Season with salt (if needed) and sugar and let the gravy thicken a bit.
Then add the fried brinjal pieces into the gravy. Put the lid of the pan and let it cook for few minutes.
As the gravy thickens (it should be a thick gravy) and the brinjals get cooked, put the gas off and sprinkle the chopped coriander leaves over it.
Again cover it for a while and then serve with rice or roti.
Note :
- Brinjal takes lot of oil to get fried. So it is better to use a non-stick pan and fry them over low flame putting the lid on the pan.
- You can also add 1 tbspoon poppy seed paste along with the mustard seed paste to make the gravy more tasty and thick.
- Be careful about the mustard seed paste. Don’t use it in large proportion as it can make dishes bitter. If you are using mustard powder then dissolve the powder in hot water, adding a bit of salt.
Aruna Panangipally
Hi Jayeeta, How do you make the mustard seed paste? Just soak some in water and grind?
Jayeeta
Yes Aruna, I exactly do that. You can add a bit of salt during grinding. If you have “Shil nora” in your home then grind the mustard seeds in that otherwise use mixer grinder.
My Kitchen Moments
Brinjal prepared / cooked in any way is my favorite! Daily if you give me brinjal, i can have it. That’s my craziness for brinjal…
Jayeeta
That’s great. Then all my next posts about brinjals will be dedicated to you. 🙂
By the way what is your favourite dish of brinjal ?????
My Kitchen Moments
haha 🙂 Like i said, i like any kind of dish with brinjal. Plain brinjal cooked as curry form, brinjal soaked and sauteed with masalas, anything!!