Meenakshie Dasgupta's Bangla Ranna (Bengali Cooking)

[Guest guest]

Meenakshie Dasgupta's Bangla Ranna (Bengali Cooking)

 

Begun Sorse

(Brinjals with Mustard)

 

500 gms brinjals (eggplants)

1 T turmeric paste

1 t chili paste

100gms dahi (yogurt) -for vegan substitute with soy yoghurt-

1/2 c water

1 1/2 T finely ground mustard paste

1/8 t panch phoran

4-5 green chilies

2 T oil for cooking

salt and sugar to taste

 

Cut brinjals in large pieces. Rub with a little turmeric and salt. Heat

oil in a fry pan and fry brinjals until brown and nearly cooked. Remove

and drain off oil.

 

Heat the same oil in a wok/karai till it smokes. Add panch phoran and

green chilies. Fry till spluttering stops. Add turmeric and chili

pastes. Sprinkle a little water and fry the masalas well. Whip the

the dahi and add to the fried masalas. Stir and cook a couple of

minutes. Add the brinjals. Stir and continue simmering another

10-15 mins. Add finely ground mustard paste. Mix well.

 

Continue simmering until mustard paste is blended in, and there is

very little gravy in the pan.

 

N.B. Freshly prepared English mustard may be substituted for the

ground mustard paste.

 

Serves 4-6

 

Flor

 

"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV