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Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe-Begun Doi Sorse Posto bata Jhol

Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe-Begun Doi Sorse Posto bata Jhol

By Admin
Prep Time Total in 45 M
Course Dinner
Cuisine Bengali Recipes
Diet Vegetarian

Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard Poppy Seed Yogurt Gravy is a Bengali vegetarian dish. The eggplant is its main ingredient which is first marinated in chilli powder, turmeric powder and salt. It is then shallow fried till golden and then simmer in a gravy of  mustard-poppy seed paste and curd. Panch Phoran masala adds a signature Bengali flavor to the Eggplant gravy. 

Ingredients

  • 1 Brinjal (Baingan / Eggplant)
  • cut into 1/2 inch discs
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 1 1/2 tablespoons Mustard seeds (Rai/ Kadugu)
  • 1 tablespoon Poppy seeds
  • Mustard oil
  • as required
  • 1 teaspoon Panch Phoran Masala
  • 4 Green Chillies
  • 1/2 cup Curd (Dahi / Yogurt)
  • Salt
  • to taste

Instructions

Step 1

To begin making Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe - Begun Doi Sorse Posto bata Jhol, soak the mustard seeds and poppy seeds in a little amount of water for about 10 minutes

Step 2

Drain and add the soaked mustard and poppy seeds in a mixer grinder, along with the green chilies

Step 3

Add about quarter cup water and grind it into a smooth paste

Step 4

Keep the mustard poppy seed paste aside

Step 5

Rub eggplant discs on both the sides with half of turmeric, red chili powder and salt

Step 6

In a pan, add a little oil and when the oil is hot, lower the heat and shallow fry the brinjal rounds on each side  for 2-3 minutes or till the round is light golden brown on both the sides

Step 7

Once cooked properly, place the fried brinjal rounds on an oil absorbent paper

Step 8

Heat one tablespoon mustard oil in a pan

Step 9

When the oil is hot, add a teaspoon of panch phoran masala

Step 10

Sauté on low heat for a few seconds till the seeds crackle

Step 11

Once done add the mustard poppy seed paste, remaining turmeric, red chili powder, and salt

Step 12

Stir well to combine

Step 13

Whisk the curd and add to the masala

Step 14

Stir and cook for a couple of minutes

Step 15

Add half a cup of water, salt to taste and bring the curry to a boil on medium heat

Step 16

Lower the heat and add the fried brinjal rounds

Step 17

Continue simmering on low heat for another 7-8 minutes and turn off the heat

Step 18

Transfer Eggplant In Mustard Poppy Seed Yogurt Gravy into a serving bowl and serve

Step 19

Serve Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe with Steamed Rice Recipe or Phulka Recipe for lunch or dinner

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