26 Dec Aubergines in a Mustard Gravy
Here’s a really creative – and delicious – way to make aubergines come alive with the scintillating flavour of mustard. It is called Aubergines in Yoghurt with a Mustard Gravy. Sounds mouth-watering, doesn’t it?
- Baingan (Aubergine): 8 – small ones around 4 inches in length
- Mustard Oil: 250 ml
- Yoghurt (Dahi): 200 gram
- Mustard Paste (Kasundi): 60 gram
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Mustard seeds (black): 1 teaspoon
- Green chillies: 6, sliced
Cut the aubergines in half with their stalks intact. Smear the pieces with a bit of turmeric and keep aside. Heat the mustard oil in a pan and deep-fry the aubergines. Remove the aubergines and drain the excess oil by placing the fried pieces on paper napkins.
Mix the mustard paste, yoghurt, salt and sugar. For the mustard paste, you can either use a readymade Bengali mustard sauce called Kasundi – or you could make fresh mustard paste by taking one teaspoon of black mustard seeds and white mustard seeds and grinding them with salt and two green chillies.
Take a fresh pan and heat a little oil. Add the black mustard seeds and wait till they begin to splutter. Pour in the yoghurt and mustard paste mixture and add the green chillies. Reduce the heat, add the aubergine pieces, stir well and serve hot.
You can have it with rice or roti or tandoori naan… doesn’t matter which. The dish is awesome!