Bengali Aubergine with Mustard and Yoghurt
A quick-cooking Bengali dish with aubergine, mustard seeds, and yoghurt, infused with the bold flavors of panchphoran.
Equipment
- Coffee grinder
- Frying pan (30 cm)
- mixing bowl
- wooden spoon
Ingredients
- 450 –675g aubergine diced into 2.5 cm cubes
- 1½ tbsp whole black mustard seeds
- ¼ tsp cayenne pepper
- 7 tbsp mustard oil or vegetable oil
- 1 tbsp panchphoran
- 1½ tsp salt
- 250 ml natural yoghurt
- ¼ tsp freshly ground black pepper
- ¼ tsp freshly ground cardamom seeds
Instructions
- Discard the stem end of the aubergine and cut into 2.
- 5 cm cubes.
- Grind the mustard seeds lightly in a coffee grinder.
- Transfer to a bowl, add cayenne and 250 ml water, mix, and set aside.
- Heat the oil in a large frying pan over medium-high heat.
- Once hot, add the panchphoran and stir quickly.
- Immediately add the mustard seed mixture, diced aubergine, and 1 teaspoon salt.
- Stir and cook until most of the liquid is absorbed.
- Add another 250 ml water, cover, and reduce heat to low.
- Simmer for about 15 minutes until the aubergine is tender.
- Remove the lid and increase the heat to evaporate about half the liquid.
- Just before serving, whisk the yoghurt with ½ teaspoon salt until smooth and pour over the aubergine.
- Heat through without boiling.
- Sprinkle black pepper and ground cardamom, stir, and serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
For an authentic touch, serve with steamed basmati rice or fresh naan.
Wine Advice:
A dry white wine such as Sauvignon Blanc or a lightly chilled Chenin Blanc pairs well with the mustardy heat of this dish.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 15 g | Protein: 4 g | Fat: 16 g | Fiber: 6 g | Sugar: 7 g | Salt: 1.4 g
