Beguner Birinchi | Bengali Eggplant Curry recipe
This Beguner Birinchi recipe is my family's classic favourite Bengali eggplant recipe. Thick slices of eggplant are char-grilled and then simmered in a tomato-based gravy. Pair it with an Indian flatbread like chapatti (flour tortillas) or serve it with a big bowl of rice for a hearty meal.
Servings 4 people
Calories 219kcal
Equipment
- Stove Top
- Non-stick frying pan
Ingredients
- 2 Eggplants (Brinjal/Begun/Aubergine)
- 4 Tomatoes Medium - Pureed
- ¼ tsp Nigella Seeds (Kalonji/Kalo Jeere)
- 2 + 2 tbsp Mustard Oil Or, EVOO
- ¼ tsp Hing or Asafoetida optional
- Salt to Taste
- ½ + ½ tsp Turmeric Powder
- ½ tsp Sugar
- ½ tsp Red Chili Powder Or use as per your taste for heat
- 2 tbsp Freshly Chopped Coriander Leaves
Instructions
- Cut the top off the eggplants. Now cut them in thick slices lengthwise. Rub some salt & turmeric powder on them
- Now, heat some mustard oil and fry the eggplant slices till they get a lovely brown char on each sides. Take them out once done.
- Now in the same pan, heat some more oil and temper it with nigella seeds and hing. As they splutter, add the tomato puree and fry.
- Add salt, sugar, turmeric powder and red chili powder when it reduces in quantity. Give it a good mix. Now, add around ¼ cup of water and stir.
- Place the fried eggplant slices back in this gravy and allow to simmer for a couple more minutes with its lid on. Keep the heat on low.
- Once the eggplants are soft at the centre and are thoroughly cooked, turn off the heat.
- Serve with finely chopped coriander leaves on top.
Notes
