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Eggplant in Mustard Gravy (Baigan Saiso)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
40 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 kilogram small eggplants
  • 1 litre mustard oil
  • 280 grams curds
  • Juice of one lemon
  • 2 teaspoons salt
Mustard-chilli paste:
  • 12 large dried red chillies
  • 4 tablespoons yellow mustard seeds

Instructions

    Cup of Yum
  1. To make the mustard-chilli paste, soak the dried chillies in warm water for 30 minutes to soften.
  2. Grind the mustard seeds using a spice grinder or mortar and pestle.
  3. Transfer to a blender, add the drained softened chillies together with ½ cup (125 ml) water and blend to a smooth thick paste.
  4. Soak the eggplant chunks in water for 10 minutes to remove any bitterness, then drain and pat dry with paper towel.
  5. Heat the oil in a kadhai or wok and, when hot, fry the eggplant in batches until softened but not coloured. Drain on paper towel.
  6. Tip all except 2 tablespoons of the oil out of the pan. Add the mustard-chilli paste and fry, stirring constantly, for 10 minutes until fragrant and starting to colour.
  7. Stir in the curd, lemon juice and salt and cook for 5 minutes. Return the eggplant to the pan and stir to combine, then cook over a medium heat for another 10–15 minutes. Serve hot.

Notes