Begun Basanti: Eggplants in Mustard Sauce

About a month ago I had visited a Bengali family for dinner and one item on the menu that caught my attention was a dish called ‘Begun Basanti’. I was pretty amused by the name and though I did not delve into the origin of the name I definitely did delve into the recipe. In short it is eggplants/ brinjals cooked in mustard sauce (or kasundi as it’s called in Bengali). It’s very easy to make and I tried this out yesterday.


  • 2 big eggplants
  • 2 tbsp Bengali mustard sauce (kasundi)
  • 2 tbsp curd
  • Salt
  • 1 pinch turmeric powder
  • 1 tsp mustard seeds
  • 1 tsp mustard oil
  • 1 pinch sugar


  • Slice the eggplant either vertically into long pieces or horizontally into round pieces.
  • In a pan, heat mustard oil, add the mustard seeds
  • Once it splutters, add the sliced eggplants.
  • Add the mustard sauce, add some water and allow it to cook for 5 minutes
  • Add the curd, add some more water if required and cook the eggplants
  • Add a pinch of sugar
  • Serve hot with rice/chapattis

Preparation time: 15 minutes

Serves: 2

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