Mustard paste forms an integral part of Bengali cuisine.The pungency of ground mustard is what makes it a favourite among many.The mustard paste items are cooked amazingly fast and you will get addicted to the taste and the method, once you learn it.There are agood range of things that are cooked with the mustard paste,ladysfinger or okra,brinjals,eggs or even chicken are simmered in this mustard paste for a quintessential Bengali Lunch.
I have taken brinjals for my post today.in this recipe we use only the big purple brinjals (also called the bhartha baingan.It is cut into long thick slices for the correct taste .For the best taste,the mustard oil is the best cooking medium.
Ingredients
1 big sized bharta baingan (purple brinjal)---cut in thick long slices
salt -as per taste
tumeric-1 teaspoon
mustard oil -2 tablespoon
(If you are not used to mustard oil you can use any other oil of your choice.)
Fenugreek seeds(methi seeds)-1 teaspoon
Kalonji seeds(nigella seeds) -1 teaspoon
sugar-1 teaspoon
Ingredients for the mustard paste
mustard -4 teaspoon(for best taste and more pungency I use the dark reddish or black small variety of mustard ,if you do not want it to be pungent you can use the yellow variety )
salt -1 teaspoon
green chillies-4(as per taste)
poppy seeds(khus khus)-2 teaspoon
(optional)
sesame seeds-2 teaspoon-(optional)
Procedure-
1.The ingredients for the mustard paste has to be soaked in water for about an hour before it is ground.
After an hour sieve out the mustard seeds and the other ingredients(green chilies and salt) and grind in the grinder without water or by add very little quantity of water till it forms a paste.(care should be taken that it is not over ground ,as mustard tends to become bitter if overground).
2.Add the mustard oil to the pan and let it heat well.
3.Then add the methi and kalonji seeds,and let them splutter
4.Now add the brinjals with the salt and turmeric
5.Mix well
6.Cover and cook for ten minutes till the brinjal becomes tender.
7.Check well if the brinjal is cooked well ,then add in the mustard paste
8.Keep heat low and mix well ,till the paste coats the pieces well.
9.You can add a table spoon of water here,if you think that it is too dry.Let it simmer .
9.Do not leave it on heat for a long time ,as mustard tends to become bitter if overcooked.
10.add sugar ,mix and switch off the flame
11.Keep covered for 15 minutes ,before you serve
12.Serve with hot steamed rice.Goes well with parathas or chapati too.
The sesame seeds and the poppy seeds used in this recipe are optional.Too much of black mustard paste can cause acidity ,so I use sesame and poppy seeds.If you are not using them ,you can increase the quantity of the mustard.Alternatively you can also use a combination of yellow and black mustard seeds.Do not replace the green chili with red chili powder.The green chilies gives it the authentic taste
LIKE MY PAGE HERE FOR MORE RECIPES
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Ingredients
1 big sized bharta baingan(purple brinjal)---cut in thick long slices
salt -as per taste
tumeric-1 teaspoon
mustard oil -2 tablespoon
(If you are not used to mustard oil you can use any other oil of your choice.)
Fenugreek seeds(methi seeds)-1 teaspoon
Kalonji seeds(nigella seeds) -1 teaspoon
sugar-1 teaspoon
Ingredients for the mustard paste
mustard -4 teaspoon(for best taste and more pungency I use the dark reddish or black small variety of mustard ,if you do not want it to be pungent you can use the yellow variety )
salt -1 teaspoon
green chillies-4(as per taste)
poppy seeds(khus khus)-2 teaspoon
(optional)
sesame seeds-2 teaspoon-(optional)
Procedure-
1.The ingredients for the mustard paste has to be soaked in water for about an hour before it is ground.
After an hour sieve out the mustard seeds and the other ingredients(green chilies and salt) and grind in the grinder without water or by add very little quantity of water till it forms a paste.(care should be taken that it is not over ground ,as mustard tends to become bitter if overground).
2.Add the mustard oil to the pan and let it heat well.
3.Then add the methi and kalonji seeds,and let them splutter
4.Now add the brinjals with the salt and turmeric
5.Mix well
I have taken brinjals for my post today.in this recipe we use only the big purple brinjals (also called the bhartha baingan.It is cut into long thick slices for the correct taste .For the best taste,the mustard oil is the best cooking medium.
Ingredients
1 big sized bharta baingan (purple brinjal)---cut in thick long slices
salt -as per taste
tumeric-1 teaspoon
mustard oil -2 tablespoon
(If you are not used to mustard oil you can use any other oil of your choice.)
Fenugreek seeds(methi seeds)-1 teaspoon
Kalonji seeds(nigella seeds) -1 teaspoon
sugar-1 teaspoon
Ingredients for the mustard paste
mustard -4 teaspoon(for best taste and more pungency I use the dark reddish or black small variety of mustard ,if you do not want it to be pungent you can use the yellow variety )
salt -1 teaspoon
green chillies-4(as per taste)
poppy seeds(khus khus)-2 teaspoon
(optional)
sesame seeds-2 teaspoon-(optional)
Procedure-
1.The ingredients for the mustard paste has to be soaked in water for about an hour before it is ground.
After an hour sieve out the mustard seeds and the other ingredients(green chilies and salt) and grind in the grinder without water or by add very little quantity of water till it forms a paste.(care should be taken that it is not over ground ,as mustard tends to become bitter if overground).
2.Add the mustard oil to the pan and let it heat well.
3.Then add the methi and kalonji seeds,and let them splutter
4.Now add the brinjals with the salt and turmeric
5.Mix well
6.Cover and cook for ten minutes till the brinjal becomes tender.
7.Check well if the brinjal is cooked well ,then add in the mustard paste
8.Keep heat low and mix well ,till the paste coats the pieces well.
9.You can add a table spoon of water here,if you think that it is too dry.Let it simmer .
9.Do not leave it on heat for a long time ,as mustard tends to become bitter if overcooked.
10.add sugar ,mix and switch off the flame
11.Keep covered for 15 minutes ,before you serve
12.Serve with hot steamed rice.Goes well with parathas or chapati too.
The sesame seeds and the poppy seeds used in this recipe are optional.Too much of black mustard paste can cause acidity ,so I use sesame and poppy seeds.If you are not using them ,you can increase the quantity of the mustard.Alternatively you can also use a combination of yellow and black mustard seeds.Do not replace the green chili with red chili powder.The green chilies gives it the authentic taste
LIKE MY PAGE HERE FOR MORE RECIPES
YOU MIGHT ALSO LIKE
METHI POORI
Tempered green chillies
Raw Jack fruit Preparation(Kathal Ki Sabzi)
Chanar dalna (Malai kofta the bengali way)- cottage cheese balls in gravy
Chutney (The red one for idlis and dosas)
RELATED SEARCHES
Lemon sewai
Aam ki Launji (Raw Mango Chutney-sweet)
Bhindi posto (ladysfinger with poppy seeds)
Lady'sfinger fritters,or bhindi pakora
Banana flower fritters or mochar bora (in Bengali)
Ingredients
1 big sized bharta baingan(purple brinjal)---cut in thick long slices
salt -as per taste
tumeric-1 teaspoon
mustard oil -2 tablespoon
(If you are not used to mustard oil you can use any other oil of your choice.)
Fenugreek seeds(methi seeds)-1 teaspoon
Kalonji seeds(nigella seeds) -1 teaspoon
sugar-1 teaspoon
Ingredients for the mustard paste
mustard -4 teaspoon(for best taste and more pungency I use the dark reddish or black small variety of mustard ,if you do not want it to be pungent you can use the yellow variety )
salt -1 teaspoon
green chillies-4(as per taste)
poppy seeds(khus khus)-2 teaspoon
(optional)
sesame seeds-2 teaspoon-(optional)
Procedure-
1.The ingredients for the mustard paste has to be soaked in water for about an hour before it is ground.
After an hour sieve out the mustard seeds and the other ingredients(green chilies and salt) and grind in the grinder without water or by add very little quantity of water till it forms a paste.(care should be taken that it is not over ground ,as mustard tends to become bitter if overground).
2.Add the mustard oil to the pan and let it heat well.
3.Then add the methi and kalonji seeds,and let them splutter
4.Now add the brinjals with the salt and turmeric
5.Mix well
Loved this!
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