Begun Sorse

Ingredients 

• 500 grams brinjal
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• 2 tablespoons refined flour (maida)
• 1 tablespoon oil+ to deep fry 
• 3/4 teaspoon panch phoran
• 3-4 green chillies,slit
• 1 teaspoon red chilli paste
• 1/2 cup yogurt
• 11/2 tablespoons mustard paste
• Sugar to taste

Method

1. Wash and cut the brinjals into slices. Rub with half the turmeric powder, red chilli powder, salt and flour.
2. Heat sufficient oil in a kadai and deep fry the brinjals until brown and nearly cooked. Drain and place them on an absorbent paper.
3. Heat one tablespoon oil in a pan, add panch phoran and green chillies. Add the remaining turmeric powder and red chilli paste. Sauté for a minute.
4. Whisk the curd and add to the masala. Stir and cook for a couple of minutes. Add the brinjals. Stir and continue cooking for another five to ten minutes. Add mustard paste. Mix well and add, sugar and half a cup of water. Adjust salt. Continue simmering until mustard paste has blended.
5. Serve hot with rice.

Nutrition Info