“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
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.
- 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.