Recipe of Ultimate BEYGUN ER JHAL Brinjal in coconut and mustard paste

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade BEYGUN ER JHAL Brinjal in coconut and mustard paste. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make BEYGUN ER JHAL Brinjal in coconut and mustard paste is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook BEYGUN ER JHAL Brinjal in coconut and mustard paste estimated approx 15 minutes.

To begin with this recipe, we must prepare a few components. You can cook BEYGUN ER JHAL Brinjal in coconut and mustard paste using 8 ingredients and 17 steps. Here is how you cook that.

#coco A bengali delicacy.. My mom's recipe

Ingredients and spices that need to be Take to make BEYGUN ER JHAL Brinjal in coconut and mustard paste:

1. 3 brinjal (medium sized)
2. 5 green chillies
3. 1 tablespoon mustard paste
4. 2 tbsp fresh coconut paste
5. 4 tbsp mustard oil
6. 1 teaspoon turmeric powder
7. To taste Salt
8. 1/2 tsp Black cumin seeds

Steps to make to make BEYGUN ER JHAL Brinjal in coconut and mustard paste

1. Wash and cut the brinjal lengthwise into 4 pieces
2. Coat them with salt and turmeric powder
3. Keep them aside for 5 minutes
4. Now heat a kadai with 2 tbsp mustard oil over medium flame.And shallow fry the brinjal pieces. Take out the brinjal pieces from the kadhai and keep it aside.
5. Now in the same pan or kadhai add black cumin seeds. Let the seeds spluter.
6. Add slitted green chillies.
7. Add coconut paste salt and turmeric powder to the oil.
8. Cook it in a low flame for 1 to 2 minutes
9. Then add shallow fried brinjal pieces into it. Mix the brinjal with coconut paste and cook it in a low flame for 1 minute
10. Now mix the mustard paste with one cup of water. Strain the mustard paste mix water with a strainer.And add this water into the kadhai.
11. Check the salt.If required add some salt.
12. Add one pinch sugar into it.
13. Put the lid of the pan. Let it cook in a low flame for 3 to 4 minutes.
14. As the gravy thickens and the brinjal cooked put the gas off.
15. Add half teaspoon raw mustard oil over the curry and serve it hot.
17. Q

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