Eggplant, brinjal, aubergine, begun – what ever you call it, the beautiful purple vegetable with its firm, plump and meaty flesh and glossy skin is versatile. From Italian, Middle Eastern, American, Chinese to South Asian; in pastas, dips, seafood items, burgers, and vegetarian favorites. No matter how many types of eggplant dishes you have savored before, be ready to be blown away with this simple yet irresistible Bengali posto begun, a vegetarian eggplant side with poppy seed.
Recipe: Pasted Brinjal
Ingredients:
8-10 small brinjal
1/2 cup paste grain
1/2 teaspoon turmeric
2-3 green chillies, slice them down
2 tablespoons mustard oil
Salt, according to the taste
Ready Method:
1. Stuffed in a little water.
2. Cut the brinjal into four slices and keep it in the water for 10 minutes.
3. Paste the paste with powdered, yellow and pepper to make paste.
4. Heat the oil in a pan and fry the eggplants until the purple color is purple color.
5. Pour the eggplant into a paste paste with purple paste.
6. Add water to sugar, salt and 1 cup and cook until the eggplants are soft with lid.