Sorshe Begun / Eggplant with Mustard Sauce

sorshe begun

Preparation Time : 10 minutes
Cooking Time : 20-25 minutes

Ingredients :

• Eggplant : 1 large cut into longitudinal pieces
• Onion : 1/4 cup cut into very thin slices
• Kalonji /kalo jeera : 1/4 tsp
• Green Chilies :3-4 slited
• Mustard paste : 2 tbsp
• Poppy seeds paste : 2-3 tbsp
• Salt to taste
• Sugar : 1/2 tsp
• Mustard oil : 7-8 tbsp

Procedure :

1) First cut eggplant into longitudinal pieces.
2) In a kadai / pan heat oil and then add eggplant 

     pieces and fry them well till they becomes soft.

    Take out from oil and keep aside.

3) In the same oil add kalonji and wait for few 

     seconds. And add green chilies.
4) Add onion slices and fry them for few minutes.
5) Now add poppy seeds paste and mustard paste. 

    You can only use mustard paste.Add salt.Fry it  

    till oil comes out.
6) Add fried eggplant and mix with mustard paste.
7) Add half cup of water.Cover and cook for 5-6 

     minutes in medium heat.
8) Add sugar mix it well.Now turn off the heat.

     Put it in a serving dish.
 
   Serve hot with steam rice. 

    Happy Cooking!!

Begun Diye Ilish Macher Jhol / Hilsa Fish With Eggplant

begun diye ilish macher jhol

Preparation Time : 5 minutes
Cooking Time : 20-25 minutes
Serves :2-3

Ingredients :

• Ilish mach : 2-3 pieces 
• Potato : 1 very small cut into thin pieces length wise
• Begun/eggplant :1 small cut into length wise
• Kalojeera / kalonji : 1/2 tsp
• Salt to taste
• Turmric powder : 1/4 tsp
• Cumin powder : 1/2 tsp
• Ginger paste : 1 tsp
• Green chilies : 4 
• Mustard oil 

Procedure :

1) Heat oil in a pan and fry ilish pieces very lightly and keep aside.
2) In the same kadai or pan add  2tbsp oil ,heat it and then fry eggplant pieces.
     Cover and cook them till they are soft.Take them out from oil and keep aside.
2) Now add 2 tbsp oil in the pan heat it and temper it with kalonji.
3) Add potato pieces and fry it for 2 minutes.
4) Now add slited green chilies ,turmeric powder, ginger paste ,cumin powder and
    little salt.Mix them well and saute for another 5 minutes till raw smell of masala
    goes away.
5) Add 1 cup of water .Let it boil and cook till potatoes are 70 % done.
6) Now add fried eggplant and fish pieces .Cover and cook till all the veges are
    completely done.If required add some more water.Simmer and cook for 10 minutes
    and more.Check the salt.Turn off the heat.

    Serve hot with steam rice.

Beguni / Batter fried Eggplants

beguni

Preparation time : 10 minutes
Cooking Time : 15-20 minutes
Serves : 5-6

Ingredients :

• Eggplant : 1 medium cut into very thin slices length wise or round wise
• Besan : 4 tbsp
• Rice flour/ Corn flour : 1and 1/2 tbsp
• Nigella /Kalonji / kalo jeera : 1/2 tsp
• Salt to taste
• Sugar : 1/2 tsp
• Turmeric powder : 1/8 tsp
• Water : 1/2 cup
• Red chilii powder : 1/4 tsp
• Cumin powder : 1/8 tsp
• Vegetable oil for deep frying

Procedure:

1) Wash and clean egplant.Cut into thin slices and keep it aside.
2) In a deep bowl take besan,rice flour or corn flour,kalonji,salt,sugar,
    red chili powder,cumin powder,turmeric powder and pour water.
3) Make a thick batter.Do not add all water one at a time .Check its
    consistency and then add water.
4) Now heat oil in a frying pan .
5) Take one eggplant/ brinjal slice and dip it in batter to coat  both sides
    of it . Slowly release the coated eggplant in the hot oil.
6) Keep medium heat and fry till both sides are golden brown and crisp.
     Take out and put them on kitchen paper to soak excess oil.

     Serve hot with hot tea.

Begun Bhaja / Fried Eggplant in Bengali Style

begun bhaja

Preparation Time :2-3 minutes
Cooking Time : 10-12 minutes
Serve : 4

Ingredients:

• Eggplant : 1 round and medium
• Salt to taste
• Sugar to taste
• Turmeric powder : 1/2 tsp
• Rice flour : 1/4 tsp
• Vegetable oil

Procedure :

1) Wash and then cut eggplant/ brinjal into 1/2 inch slices and put it in a bowl.
2) Mix with turmeric powder ,salt ,sugar and pinch of rice flour and set aside
     for 2-3 minutes.
3) Heat oil in a pan and deep fry the eggplant pieces over medium heat. Turn
     the pieces over after 4-5 minutes.
4) Turn off the heat once both sides off the pieces turn brown.Take out with a
     slotted spoon and drain on a kitchen towel.
      Serve hot.

Sabji Diye Kucho Mach

sabji diye kucho mach

Ingredients :

• Kucho mach : 200 gm
• Potato : 1 medium thinly sliced
• Parwal / potol : 2 large cut thinly sliced, 1" length wise
• Green onions/ peyajkoli : 1 cup 1" length wise
• Eggplant/ Begun : 1 medium cut 1" length wise
• Kumro /squash : 1 /2 cup cut length wise
• Green chilies : 3-4 cut length wise
• Panch phoron : 1/4 tsp
• Bay leaf : 1 medium
• Ginger paste : 1 tsp
• Cumin powder : 1/2 tsp
• Turmeric powder : 1tsp
• Salt to taste
• Sugar to taste
• Garam masala powder : 1/4 tsp
• Vegetable oil : 6-7 tbsp

Procedure :


1) Clean and wash fishes. Marinate them with turmeric powder and salt
    for 10 -15 minutes.

2) Fry fishes and keep aside.

3) In a pan or kadai heat 4-5 tbsp of oil and add bayleaf , panch phoron
    and green chilies.

4) Add all vegetables and fry them for 2-3 minutes in high heat.
    Stir continuously .

5) Now add salt, turmeric powder, cumin powder and ginger paste. cover
    with lid and cook in medium heat till all vegetables are almost done.
    If required sprinkle very little water.

6) Now add fishes and little water so that fishes mix well with vegetables.

7) Sprinkle sugar.Again cover and cook for another 5 minutes in medium
     heat so that fishes are cooked.

8) Sprinkle garam masala powder and mix well. Now turn off the heat.

    Serve hot with steam rice.