Begun-er Tok: Bengali Style Sweet and Sour Eggplant Chutney
eCurry - The Recipe Blog
eCurry - The Recipe Blog
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Ingredients

  • Begun-er Tok: bengali Style Sweet and Sour Eggplant Chutney
  • Ingredients: (Serves 4-6)
  • 2 long and tender Chinese/Japanese eggplants, cubed (you can use any other kind of eggplants, but make sure they are not too ripe and there are not too many large and tough seeds)
  • 3-4 tablespoon raisins or adjust to taste
  • 1.5 tablespoon oil
  • 1 teaspoon Panch Phoron (use equal portions of mustard, nigella, fenugreek, cumin, and fennel seeds)** or just mustard seeds
  • 1 dry red chili pepper + 1 hot green chili pepper, slit (optional)
  • 1 teapoon tamarind paste ( I used the concentrated Tamicon paste) – adjust amount to taste and also if you are using dried tamarind
  • 1 tablespoon sugar or to taste
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 1/2 tablespoon poppy seeds (optional)
  • Lemon thyme (Optional: this addition is unpardonably non traditional.No herbs are used here. But I love the lemony flavor of this herb and it compliments this particular recipe so well, lending a fresh aroma and lightness to this dish. )
  • ** NOTE: Description and photos of Spices.

Instructions

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