Tangy Brinjal Curry | Beguner Tok Jhal
Brinjal is one such vegetable which can be
loved by many, at the same time it can be hated by too many!! Nonetheless we cannot ignore the fact that 'Brinjal' is known
as the 'King of Vegetables'. I don't know
about the haters, but when it comes to me and my mom, we often prefer to add
brinjal in most of the curries that we prepare for our regular meals. Because brinjal gives a different texture to
the dish and it also enhances the volume of the dish. This king of the veggies has many names such as
Brinjal, Eggplant, Aubergine etc. and there
are numerous varieties, colours, shapes
and sizes of this extraordinary vegetable. We find no other vegetables taking a place of such multiple
variations in the market and of course,
brinjal is available on all the seasons in India. I wouldn't say that I'm a big
fan of Eggplants, but yes this veggie is just a saviour
when I'm clueless for my regular menus of what to cook for lunch.
Many still believe
that brinjal is a tasteless vegetable and it is equal to not present in the
dish among the key ingredients. Perhaps the most underrated vegetable, however, my vision is different as I still consider brinjal to be one of
the best veggies that are so helpful to
me at the time when I stand still in the kitchen thinking what to prepare for
the meal when no other veggies available to me. And the best among all Brinjal recipes is the famous 'Begun Bhaja' (Fried Eggplants)
from the Bengal cuisine. There are other Bengali dishes on the blog that you may like
Today's recipe
is one such vegetarian dish from the regular prep in our lunch, it is often prepared on a regular routine when there are no
options for any other veggies in the kitchen. The recipe is the quite infamous
from the Bengali traditional dishes, which can be known as 'Tangy Brinjal
Curry' or in simple words what we call in our local language is 'Beguner Tok Jhol' (Begun= Eggplant, Tok=
Sour/Tangy, Jhol= Curry). The recipe is very simple keeping the main
ingredients Brinjal, Potato, and
Tamarind, along with the other definite spices required. The addition of
tamarind juice has given the recipe a complete different tangy taste to the
dish. Scroll below for the full recipe with pictures and instructions.
Tips: Add 1
teaspoon sugar or according to your taste if required, when the
curry turns too much sour in taste.
[Veg]
Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Recipe Type: Curry
Course: Side
Cuisine: Indian/Fusion
Serves: 4
Measuring Items: 1 cup=150 ml, Teaspoon
Ingredients:
- Eggplant- half a kilogram
- Potato- 4
- Tamarind- 2 inch
- Tomato- 2
- Onion- 2
- Green chili- 6
- Ginger- half an inch
- Garlic- 5 cloves
- Panch Phoron- 1 Tsp
- Mustard oil- half a cup
- Turmeric powder- 1 Tsp
- Mirchi powder- 2 Tsp
- Salt- as per taste
- Sugar (optional)
How to prepare ‘Tangy
Brinjal Curry’ with step by step pictures and instructions-
- Chop Brinjal and potato into cubes. Sprinkle
turmeric powder, salt and apply on them.
- Chop the other required vegetables.
- Soak tamarind in water for at least 15 minutes. Then mix in water and
strain the tamarind juice with a strainer separating liquid and the roughage.
- Heat a cooking vessel with oil, as it starts to fume, lower the flame and put the
panch phoron. Let the seeds splutter.
- Now add the sliced onions, green chili, chopped tomatoes, minced
ginger, and garlic.
- Put turmeric powder, Mirchi powder, and salt. Saute
for 5 minutes.
- Add the cubed potato and brinjal, Mix well,
cover and cook until they turn soft.
- After potato and brinjal are cooked well, pour in the tamarind juice with a cup of water.
- Bring to a boil, cook for 5 more minutes and it is done.
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