BAGUN BAHAR - BRINJAL GRAVY RECIPE


Begun Bahar is considered as one of the most popular Bengali recipes with mouthwatering taste. Begun alias Brinjal contains good source of vitamin A, vitamin B, phosphorus, calcium and iron.

INGREDIENT

Small and long shape brinjal 8 pieces
Mutton keema (finely chopped mutton pieces) 200 gm
Garlic paste 2 tbsp for keema stuffing and 2 tbsp for gravy
Red chilli powder 1 tbsp for stuffing and 1 tbsp for gravy
Garam masala powder 1 tsp
Char magaz (melon seeds ) paste 2 tbsp
Coconut paste 1 tbsp
Sour curd 3 tbsp
Kasoori mathi (dried fenugreek seeds ) ½ tsp
Mustard oil 4 tbsp
Onion paste 1 tbsp
Clean thread

PROCESS

Heat oil add 2 tbsp garlic paste, onion paste and boiled keema
High the flame, sauté well, add red chilli powder and Garam masala powder and salt
Stir well, make a dry stuffing
Cut the brinjal vertically from middle
Put the stuffing over the brinjal piece and cover with another piece like a sandwich
Rub salt on the brinjals
Tie the brinjal with thread so that the stuffing not bring out
Brush oil over the brinjal and roast
Heat oil, add garlic paste, sauté well, add Char magaz paste and coconut paste, Red chilli powder, salt, mix well
Add beaten curd and 1/3 cup water
Add Kasoori mathi, cook for 5 minutes
Untie the brinjal and pour the gravy over the brinjal

BAGUN BAHAR

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Posted by Tapashi Dey
Food Writer & Blogger
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