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

Total: Approximately 45 minutes
Preparation: 20 minutes
Cooking: 25 minutes

Preparation time

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
Drain and add the soaked mustard and poppy seeds in a mixer grinder, 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 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
Once cooked properly, place the fried brinjal rounds on an oil absorbent paper
Heat one tablespoon mustard oil in a pan
When the oil is hot, add a teaspoon of panch phoran masala
Sauté on low heat for a few seconds till the seeds crackle
Once done add the mustard poppy seed paste, remaining turmeric, red chili powder, and salt
Stir well to combine
Whisk the curd and add to the masala
Stir and cook for a couple of minutes
Add half a cup of water, salt to taste and 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 7-8 minutes and turn off the heat
Transfer Eggplant In Mustard Poppy Seed Yogurt Gravy into a serving bowl and serve
Serve Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe with Steamed Rice Recipe or Phulka Recipe for lunch or dinner

The table below shows servings values and other necessary informations.