Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe
Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard Poppy Seed Yogurt Gravy is a Bengali vegetarian dish. The eggplant is its main ingrediengt flavored with mustard-poppy seed paste, tempered with panch phoran, and cooked in yogurt stock. Panch Phoran masala gives a specific flavor which gives a signature Bengali taste. Serve Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe along with Naan to make a complete meal.
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- 1 Brinjal (Baingan / Eggplant) , cut into 1/2 inch discs
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1.5 tablespoon Mustard seeds
- 1 tablespoon Poppy seeds
- Mustard oil , as required
- 1-1 Panch Phoran Masala
- 4 Green Chillies
- 1/2 cup Curd (Dahi / Yogurt)
- Salt , to taste
How to make Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe
To prepare Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe, soak the mustard seeds and poppy seeds in a little amount of water for about 10 minutes.
Drain and add the soaked mustard and poppy seeds in a mixer, along with the green chilies. Add about quarter cup water and grind it into a smooth paste. Keep the mustard poppy seed paste aside.
Rub eggplant discs on both the sides with half of turmeric, red chili powder and salt.
In a pan, add a little oil and when the oil is heated, lower the heat and shallow fry the brinjal rounds, each side 2-3 minutes or till the round is light golden brown on both the sides.
Once cooked properly, place the fried brinjal rounds on an absorbent paper.
Now add the mustard poppy seed paste, remaining turmeric, red chili powder, and salt. Stir and mix on medium heat for 5 minutes.
Whisk the curd and add to the sauteing masala. Stir and cook for a couple of minutes.
Add half a cup of water. Adjust salt. Bring the curry to a boil on medium heat. Lower the heat and add the fried brinjal rounds. Continue simmering on low heat for another 10-15 minutes.
Turn off the heat. Serve Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe hot Naan.