This is my Sister-in-law's recipe.
Actually her innovation. She invented this thing. Including the nomenclature. Called it "Begun Bahar" (or was it "Begum Bahar").
Then she sent me an e-mail. This is what her mail read. Ditto.
"Bengan Bahaar (amaar deo naam )
Fry shrimp with salt and haldi keep it aside.Fry the begun as we do begun bhaja and keep aside.
Grind cut onion ginger garlic and tomato fry them with haldi mirchi and little dhania and jeera powder.
then grind the shrimp and the fried masala with sarso /methi seeds . Sprinle salt and saute the whole thing with the begun bhaja for sometime till the colour changes to deep red /orange and nice smell comes out. Garnish with coriander and squeeze lemon juice on top before removing.
I am sure you guys will love this . I feel really nice to "invent" a new dish hehehehee "
Why she is laughing I do not know. She really did "invent".
I have full faith in her and so I got two eggplants from the Farmers Market. One of them was destined to be turned into exotic "Begun Bahar" with sequined zari ghungat and kohl lined eyes. Reminds me of Meena Kumari but really this was just eggplant, whatever you might call it.
The dish turned out to be truly, really lovely. The freshly ground shrimp paste does wonderful things if you do not know. The silky, fleshy eggplant is beautifully complemented with the shrimp paste. I am eating the leftovers for lunch right now and OMG I think you should totally make it.
Shoo now....get moving. Get that darn eggplant, man. And oh yeah, I called it Begun Chingri, stick with Baingan Bahar if you must though.
Begun Chingri -- Eggplant cooked in shrimp paste
What You Need
Eggplant/Begun -- 1 medium sized
Onion -- 1 & 1/2 cups of chopped onion
Garlic paste -- 1 tsp
Ginger Paste -- 1 tsp
Tomato -- 1 medium chopped small
Green Chili(hot Indian ones) -- 4-6
Cumin Powder -- 1/2 tbsp
Coriander Powder -- 1 tbsp
Kashmiri Mirch -- 1 tsp
Mustard Seeds -- 1/2 tsp
Methi Seeds -- 1/4 tsp
Shrimp -- 12-15 medium sized shrimp, peeled and deveined
Corriander -- fresh chopped about a fistful
Lime Juice -- 1 tsp
How I Did It
Chop eggplant in 3"x1" thin slices. Soak in salt water for 20-30 minutes. Drain water and fry the eggplants. How you fry the eggplant is kind of up to you. Ideally it should be fried in enough oil. If you are a health freak like me, you will pan fry them. If you are a more serious freak, you might brush them with oil and bake/broil them. Whatever you want to do, do it. Then remove and keep the fried eggplants aside.
Lightly saute the shrimps with salt and turmeric powder. Remove and keep aside.
Fry the onions till golden brown. Add to it
1 tsp ginger paste
1 tsp garlic paste
1/2 tbsp Cumin Powder
1 tbsp Coriander Powder
1/2 tsp of Red Chili Powder
Saute for a minute
1 medium tomato finely chopped
+ 4 green chili
Fry till tomato is all mushed up. Cool and make a paste of this masala (onion+tomato+ everything else).
Make a coarse paste of the sauted shrimp. Remove and keep aside.
Heat some more oil in the fry pan. Temper the oil with
1/2 tsp of Mustard seeds
+ 1/4 tsp of Methi seeds
When the spices start sputtering and getting fragrant add the onion+tomato masala paste. Saute the masala till you see the oil leaving from the edges. Next add the shrimp paste and saute for about 4-5 minutes. Add the fried eggplants slices and mix with the masala. Add salt to taste. At low medium heat cook for about 5 minutes. At the end of this you will see oil surfacing.
Garnish with chopped coriander and 1 tsp of lime juice. Serve with roti or rice.
Check this for Cutlery and Cutlery Sets