BEYGUN ER JHAL Brinjal in coconut and mustard paste
BEYGUN ER JHAL Brinjal in coconut and mustard paste

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, beygun er jhal brinjal in coconut and mustard paste. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Shorshe Beguner Jhal is a Quick & Simple Traditional Bengali Eggplant/Brinjal curry with Mustard Gravy. I am sure you will enjoy this :) Ingredients. Add the slitted green chilies and salt and cover to.

To get started with this recipe, we have to first prepare a few ingredients. You can cook beygun er jhal brinjal in coconut and mustard paste using 8 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make BEYGUN ER JHAL

Brinjal in coconut and mustard paste:

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

Hi Everyone, Today I am going share with you An easy and fast curry with awesome flavour. Prawn curry with Indian spices, mustard paste and coconut paste. One more recipe from my mom's collection is this classy Prawns Curry in Coconut mustard paste. To be honest it was so yummy that I could have just drank it.

Steps 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

Prawns Bhapa is a steamed prawns with fresh coconut and mustard paste. It is a traditional Bengali dish. It is easy and quick recipe of prawns. Eggplant, aubergine or brinjal belong to the nightshade species of fruits and vegetables. Mustard is one of the prime spices used in curry dishes in uttar Pradesh but in 'kachha masala ' it has only mustard, garlic and chilli.

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