Brinjal Bahar(বেগুন বাহার)

 Begun Bahar Recipe

Begun Bahar is a flavorful and delicious Bengali-style eggplant dish cooked in a rich, spicy gravy. Here's how to make it:

---

Ingredients:

For frying the eggplant:

Eggplants (medium-sized) – 2, sliced into thick round pieces

Turmeric powder – 1/2 tsp

Salt – to taste

Mustard oil – 3-4 tbsp

For the gravy:

Onions – 2 (finely chopped)

Tomatoes – 2 (pureed)

Garlic – 4-5 cloves (minced)

Ginger – 1-inch piece (grated)

Green chilies – 2-3 (slit)

Yogurt – 1/4 cup (beaten)

Cumin seeds – 1/2 tsp

Coriander powder – 1 tsp

Red chili powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1/2 tsp

Fresh coriander leaves – for garnishing

Salt – to taste

Sugar – 1/2 tsp (optional)

Water – 1/2 cup

---

Instructions:

1. Prepare the Eggplant:

Sprinkle the sliced eggplants with turmeric powder and salt. Let them rest for 10 minutes.

Heat mustard oil in a pan and shallow-fry the eggplant slices until golden and soft. Remove and set aside.

2. Cook the Gravy:

In the same pan, add a little more oil if needed. Temper with cumin seeds.

Add the chopped onions and sauté until golden brown.

Add the minced garlic, grated ginger, and green chilies. Sauté for another minute.

Stir in the tomato puree and cook until the oil separates from the mixture.

3. Spice It Up:

Add coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook for 2 minutes.

Lower the heat and slowly add the beaten yogurt, stirring continuously to prevent curdling.

4. Combine Eggplant and Gravy:

Add the fried eggplants to the gravy. Gently coat them with the spice mixture.

Pour in water and simmer for 5-7 minutes until the gravy thickens.

5. Finish with Flavors:

Sprinkle garam masala and sugar (if using). Mix gently.

Garnish with freshly chopped coriander leaves.

---

Serving Suggestion:

Serve Begun Bahar hot with steamed rice, parathas, or naan for a comforting and flavorful meal.