How to make Begun Basanti - SK Khazana -

Another version of the popular Bengali side dish begun bhaja – topped with a delicious sauce

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjal (बैंगन), Salt (नमक)

Cuisine : Bengali

Course : Snacks and Starters

For more recipes related to Begun Basanti - SK Khazana checkout Begun Bhaja, Baingan Bharta Rolls, Masala Rawa Baingan, Millefeuille Of Tabbouleh And Grilled Vegetables . You can also find more Snacks and Starters recipes like Crab Stuffed Mushrooms Lamb Chops Fried Idli Vegetable Tempura

Begun Basanti - SK Khazana

Begun Basanti - SK Khazana Recipe Card


Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Begun Basanti - SK Khazana Recipe

  • Brinjal 1 large

  • Salt to taste

  • Turmeric powder 3/4 teaspoon

  • Mustard oil 5 tablespoons

  • Mustard oil for drizzling

  • Kasundi mustard 3 tablespoons

  • Sugar 1 teaspoon

  • Coconut scraped 3 tablespoons

  • Coriander leaves chopped 1 tablespoon

  • Green chillies slit 1-2 for garnish


Step 1

Quarter the brinjal lengthwise. Sprinkle salt and ½ tsp turmeric powder over the brinjal pieces and rub till they are well coated.

Step 2

Heat 4 tbsps mustard oil in a non-stick shallow pan till it begins to smoke. Keep 2 pieces of brinjal in the pan and shallow-fry turning sides, till they are golden brown on all sides. Drain on an absorbent paper. Similarly shallow-fry the remaining 2 pieces.

Step 3

To make the sauce, take kasundi mustard sauce in a bowl, add sugar, salt, remaining Tata Sampann Turmeric Powder, remaining mustard oil, coconut, coriander leaves, green chillies and 1 tbsp water and mix well till the sugar dissolves.

Step 4

Place each brinjal piece on a separate serving plate, top each with some sauce, drizzle a little mustard oil, garnish with 1 green chilli, some coconut and some coriander leaves. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.