Beguner Jhal / Bengali Style Brinjal (Eggplant) In Spicy Mustard Gravy

This is a typical dish of every Bengali household. Beguner Jhan is a rich, creamy, & spicy curry that goes well as a side dish with rice or flatbread. The brinjal is cooked in a delicious blend of five spices – Cumin, Brown Mustard, Fenugreek, Nigella, and Fennel- that enhances the flavor of the cuisine. 


Baby eggplants –  3
Grated coconut – ½ tbsp
Green chilli – 2 , slit lengthwise
Tomato – 1, finely chopped
Turmeric – 1/4 tsp
Cumin seeds- 1/4 tsp
Mustard seeds – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Nigella seeds- 1/4 tsp
Poppy seeds – ½ tbsp
Fennel seeds- 1/4 tsp
Oil – 3 tbsp
Water- 1 cup
Salt – To taste


Method: Slit the eggplants with the stem intact. Marinate it with salt and turmeric powder and keep it aside for 20 mins. In a grinder, add fenugreek seeds, nigella seeds, poppy seeds, & fennel seeds and grind them into powder. In the same grinder, blend together mustard seeds, poppy seeds, & coconut into a fine paste using 1 tbsp of water. Heat oil in a pan. Add mustard seeds and allow it to splutter. Add slit green chillies and fry for few second. Add eggplants and fry for 2-3 minutes until they turn soft. Add the prepared paste and chopped tomatoes and fry until the tomato is mushy and soft. At this point, add one cup of water, and when the gravy boils , cover with a lid and cook for 10 minutes. Stir occasionally. Serve hot.

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