Bengali Eggplant with Mustard Seed
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Posted by:irt
Kalunji is also known as onion seed. You can find Kalunji at any Indian or Arabic market.
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Ingredients
1 large eggplant (1 to 1 1/2 pounds), cubed
1-1/2 tbsp. ground black mustard seeds, (use a spice grinder or a coffee grinder
2 cups water
1/4 tsp. cayenne pepper
4-5 tbsp. mustard oil
1 tbsp. panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard,and kalunji seeds)
1 cup plain yogurt
1 tsp. salt
Pinch black pepper
Pinch ground cardamom
Directions
- Combine the mustard seed and cayenne and sour in 1 cup of water and set aside.
- Heat mustard oil, put in panch pharon spice mixture, stir for a few seconds then carefully add the mustard/cayenne/water mixture.
- Add the cubed eggplant and cook uncovered, adding an additional cup of water as it cooks. Cover it for the last ten minutes.
- Add a cup of yogurt and salt to cooked eggplant and reheat, but do not allow to boil.
- Serve with a sprinkle of black pepper and cardamom over the top if you want.
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