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
METHOD OF PREPARATION ::
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.
Adjust the seasoning according to your choice and add chopped coriander leaves.
Adjust the green chillies according to your tolarance.