Begun Basanti

Begun Basanti literally means “eggplant yellow”, a color synonymous to the beautiful season of spring. And when the golden fried crisp eggplants present themselves thoroughly dunk in rich and deep gorgeous yellow mustard sauce, it completely complies with its name.

Begun Basanti is a classic preparation which requires very few skill. What you need to take care of while preparing begun basanti is, the curd should be beaten well such that it does not curdle when put on heat.

Begun Basanti

Golden-fried crisp eggplants thoroughly dunk in rich and deep gorgeous yellow mustard sauce, Heavenly!!!
Course Side Dish
Cuisine Bengali
Keyword begunbasanti, eggplantrecipe, sattvikrecipe, sorsebata, vegetarianrecipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Servings 3


  • 1 big eggplant
  • 2-3 green chilies
  • 1 tablespoon of black mustard seeds
  • 1 tablespoon of yellow mustard seeds
  • 200 mL of yogurt/curd
  • 2 tablespoons of ground coconut
  • 1/2 teaspoon of nigella seeds/kalojeera
  • 1 teaspoon of turmeric Powder
  • 1/2 teaspoon of red chili powder
  • 2 tablespoons of ground coconut
  • Salt to taste
  • 2 teaspoons of sugar
  • 4 tablespoons of mustard oil


Preparing the mustard paste

  • Soak the yellow and black mustard seeds in water and let them rest for 20-30 minutes.
  • Make a paste of the mustard seeds along with salt and green chilies.
  • Dilute the paste with two tablespoons of water and strain the mixture to remove all the husk.
  • Let the paste rest for another 30 minutes. (Adding salt to the paste and letting it rest for at least 30 minutes removes all the bitterness of the mustard)

Making begun basanti

  • Slice the eggplants into slightly thicker discs. Sprinkle salt and turmeric powder on the slices of eggplant.
  • In a kadai, take 3 tablespoons of oil and heat it. Fry the eggplants on medium flame, till each side of the eggplant turns brown in color.
  • Keep the fried eggplants aside.
  • Take another kadai, and add 1 tablespoon of oil and heat it.
  • Temper the oil with nigella seeds. As the nigella seeds releases their aroma, add the mustard paste to the kadai.
  • Beat the yogurt well and add the yogurt to the kadai.
  • Add turmeric powder, red chili powder, salt, sugar and ground coconut to the kadai. (Remember, you had added salt while preparing the mustard paste).
  • Continue simmering till you achieve a desirable consistency. (The sauce/gravy should be semi dry. It should neither be completely dry or runny)
  • Lower the flame and gently drop the fried eggplants in the kadai.
  • Let it simmer for about 2-3 minutes and turn off the flame. Your begun basanti is ready to serve.

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