If you want a dish with a different taste when entertaining guests, mustard aubergine can be a fine choice. The soft taste of aubergine combined with a pungent mustard masala gives the dish a distinctive aroma and flavour. It goes well with rice, khichuri or pulao, and because it is made with simple ingredients in little time, it can be a special attraction when guests come home. Here is the recipe.

First cut the aubergine, wash it and let the water drain. Rub the drained aubergine with turmeric and salt and fry it in mustard oil. Lift out the fried aubergine and fry chopped onion in the oil. Then add mustard paste, garlic paste, green chilli paste, turmeric powder and salt to taste, and cook the masala well.

When the masala is cooked, add the aubergine, cover and cook on a low flame, adding a little water if needed. Take it off the heat once the water has dried up. Your mustard aubergine is ready; serve it with hot rice, khichuri or pulao.

Source: Jagonews24. First published in Bengali on The Agro News.