45 Min
GF
Bengali Indian Eggplants
These eggplants are native to India but can be found at Asian or Indian supermarkets in most major cities. Be sure to find fresh, firm little eggplants. If they are old, they will appear slightly wrinkled and will absorb excessive oil. Mustard oil adds a delicious tang to the eggplants.
These eggplants are native to India but can be found at Asian or Indian supermarkets in most major cities. Be sure to find fresh, firm little eggplants. If they are old, they will appear slightly wrinkled and will absorb excessive oil. Mustard oil adds a delicious tang to the eggplants.
Cook Time
45 Minutes
Serves
4
Directions
Step 1
Leaving the stems intact, slice the eggplants in half lengthwise and sprinkle salt on them. Let rest for 20 to 30 minutes. Drain any liquid that may have collected on the eggplants and pat dry with paper towels.
Step 2
Heat up 3 tablespoons of mustard oil and cook the eggplants on both sides until they are golden brown. Remove them from the pan and set them aside. In the same pan, heat up the remaining mustard oil and pop the cumin seeds. Add the minced onion and cook them on medium heat until they are translucent and slightly brown.
Step 3
Add the sautéed eggplants, turmeric, chili powder, ajwain, and yogurt. Turn the heat down and let the mixture simmer for 4 to 5 minutes. Turn the heat off and sprinkle with cilantro before serving.
Notes & Variations
- For a dairy-free option, use coconut milk instead of yogurt.
- Use olive oil or ghee instead of mustard oil.
Ingredients
8 baby eggplants (12 ounces)
2 teaspoons sea salt
5 tablespoons mustard oil, divided
1 teaspoon cumin seeds
2 cups minced onion
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon ajwain
1 cup plain whole milk yogurt
2 tablespoons chopped cilantro
Step 1
Leaving the stems intact, slice the eggplants in half lengthwise and sprinkle salt on them. Let rest for 20 to 30 minutes. Drain any liquid that may have collected on the eggplants and pat dry with paper towels.
Step 2
Heat up 3 tablespoons of mustard oil and cook the eggplants on both sides until they are golden brown. Remove them from the pan and set them aside. In the same pan, heat up the remaining mustard oil and pop the cumin seeds. Add the minced onion and cook them on medium heat until they are translucent and slightly brown.
Step 3
Add the sautéed eggplants, turmeric, chili powder, ajwain, and yogurt. Turn the heat down and let the mixture simmer for 4 to 5 minutes. Turn the heat off and sprinkle with cilantro before serving.
8 baby eggplants (12 ounces)
2 teaspoons sea salt
5 tablespoons mustard oil, divided
1 teaspoon cumin seeds
2 cups minced onion
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon ajwain
1 cup plain whole milk yogurt
2 tablespoons chopped cilantro
Notes & Variations
- For a dairy-free option, use coconut milk instead of yogurt.
- Use olive oil or ghee instead of mustard oil.
Tags:
45 Min
GF
Stock Your Pantry
Tags:
45 Min
GF
Stock Your Pantry
Essential Masala Dabba
$235
Did you like the mustard oil in this dish?
Mustard oil is a pungent oil with a peppery taste similar to horseradish. In the US, mustard oil is often sold with a warning for 'external use only' but Indians have been cooking with the oil for millenia. Heating it destroys the erucic acid. Try it in the recipes below!
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