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Bengali Eggplant with mustard

Mustard flavored Brinjal

Recipe by Rajiv Anand of Santa Clara, US

Eggplant is also known as Brinjal or Aubergine in different parts of the world. Pungency of Mustard (powedered, whole and oil) transforms the mellow taste of eggplant beautifully in this recipe

Ingredients non vegetarian 4 servings

    • 1 large  Eggplant (cut into 1" cubes)
    • 1½ tsp black mustard seeds, powdered in a coffee grinder
    • 1/4 tsp Green Chili
    • 4-5 tsp mustard oil
    • 1 tsp  panch phutan mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)
    • 1 cup Yogurt
    • 1 1/2 tsp Salt
    • pinch of black pepper, cardamon powder  (optional)


    1. Soak ground mustard seed and green chili in one cup of water.  Cut up eggplant into cubes.
    2. Heat mustard oil, put in panch pharon mix and after a few seconds add the black mustard/cayenne water.  This will splatter so have a cover ready. 
    3. Add eggplant and cook.  You will probably need to add additional water as the eggplant cooks to keep its level about the same, perhaps another cup. 
    4. Cover it for the last ten minutes.
    5. When the eggplant is cooked add a cup of yogurt and the salt, mix  and heat up yogurt, but do not boil.
    6. Sprinkle a tiny bit of black pepper and cardamon over the top if you want.


    Eskitha Periyaswamy

    I love Eggplants n thaks for giving a different recipe

    Rajiv Anand

    Rajiv Anand

    Black mustard is usually a little more pungent than yellow. However, you can definitely substitute one for the other.

    Meena Diwakar

    I feel you can do a better job if you add yellow sarson(mustard seed) instead of black. It will look good as well as taste better.