Beguner jhal/ Brinjal in spicy gravy

Begun er jhal is a creamy spicy curry from Bengol. Bengolies are foodie and they have courage to play with vegetables and spices. Jhat translate to  hotness, there are many typres of jhal recipes in bengol cuisine. Like macher(fish)  jhal, poteler(parwel)  jhal, danthaer (drumstick) jhal. All items are prepared differently and has unique taste.


This recipe can be prepare during fasting days, I mean this dish goes under swatik dishes. This is a very simple dish and can be eaten with rice as a side dish and also this goes very well with phulkas or parathas.

I learn this recipe from my mother in law, who always prepared swatik dishes. She doesn’t like the dishes which cointains onion and garlic. I am having this dish from last 5 years, but never thought to share with my friends.and finally I thought to share this dish, click some pictures of this delicious dish.


Baby eggplants –  6 no

Mustard seeds – 1 tbsp

Poppy seeds – ½ tbsp

Grated coconut – ½ tbsp

Green chilli – 5 no

Tomatoe – 1  medium no

Turmeric – 1/4tsp

Salt – to taste

Panch phoran – ½ tsp

Mustard oil – 3 tbsp


Slit the eggplants with the stem intact, keep those in salted water.

Slit 3 no of green chillies and set aside.

Take  mustard seeds, poppy seeds, coconut, rest  of green chilli in a jar and grind it into fine paste.

Heat oil in a wok, preferabley in a kadai , when its hot add panch phoran and let it splutter.

add  slit green chillies and fry for few second.

Add eggplants along with salt and turmeric.

Fry these for 2-3 minutes then turn around.

Fry it till the eggplants turns soft.

Add the prepared paste, chopped toamtoes with cup of water.

When the gravy boils , put a lid and cook it for 5-7 minutes.

Stir occasionally.

Adjust the seasoning according to your choice and add chopped coriander leaves.

Serve hot.


Adjust the green chillies according to your tolarance.

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