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Print this Recipe    Bengali Eggplant

Bengali Eggplant and Yogurt with Mustard Seed

1 large eggplant, 1 to 1 1/2 pounds, tip cut off and cut into 1" cubes
1 1/2 T black mustard seeds, powdered in a coffee grinder
1 C water or more
1/4 t cayenne pepper
4-5 T mustard oil
1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek,
mustard, kalunji seeds)
1 C yogurt
1 1/2 t salt
sprinkle black pepper, cardamon powder (optional)

Soak ground mustard seed and cayenne in one cup of water. Cut up
eggplant into cubes. Heat mustard oil, put in panch pharon mix
and after a few seconds add the black mustard/cayenne water. This
will splatter so have a cover ready. Add eggplant and cook. You
will probably need to add additional water as the eggplant cooks
to keep its level about the same, perhaps another cup. Cover it
for the last ten minutes.

When the eggplant is cooked add a cup of yogurt and the salt, mix
and heat up yogurt, but do not boil.

Sprinkle a tiny bit of black pepper and cardamon over the top if
you want.

This dish also tastes good cold the next day.

Variation: Make this without the yogurt, substituting green chillis
for cayenne and using only fennel for the panch pharon mixture.

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