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.
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.
Beguner Birinchi | Bengali Eggplant Curry recipe https://speakingaloud.in/beguner-birinchi-bengali-eggplant-curry-recipe/ April 18, 2020