Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy | How to make Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy

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ByAntara Navin
Created on 18th Apr 2017
  • Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy, How to make Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy
Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravyby Antara Navin
  • Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy | How to make Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy (3 likes)

  • 0 reviews
    Rate It!
  • By Antara Navin
    Created on 18th Apr 2017

About Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy

Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy is a pure vegetarian dish. The eggplant is the star of this dish, flavored by the mustard, poppy seed paste, tempered with Bengali five spices known as panch phoron, and cooked in yogurt stock.

Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of West Bengal cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy at your home. Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy by Antara Navin will help you to prepare the perfect Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy at your home. You don't need any extra effort or time to prepare this. It just needs 5 minute for the preparation and 20 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy.

  • Prep Time5mins
  • Cook Time20mins
  • Serves4People
Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy

Ingredients to make Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy

  • 1 medium brinjal or eggplant
  • 1/2 cup yogurt
  • 4 green chilli
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • Salt to taste
  • 1 tablespoon white poppy seeds
  • 1.5 tablespoon black mustard seeds
  • 1 tablespoon mustard oil + to shallow fry
  • For panch phoron :
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon nigella seeds or kalonji
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 4 fenugreek seeds (methi dana)

How to make Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy

  1. Soak the mustard seeds and poppy seeds in little amount of water for about 10 minutes.
  2. 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.
  3. Wash the eggplant and cut it into rounds of around in half inch thickness. Rub it on both the sides with half of turmeric, red chili powder and salt.
  4. In a pan, add 1.5 tbsp of 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 on both the sides.
  5. Once cooked properly, place the fried brinjal rounds on an absorbent paper.
  6. Heat one tablespoon mustard oil in a pan. When the oil is hot, add the panch phoron ( five spices, amount as specified in the ingredients list under panch phoron). Saute at low heat for 4-5 minutes .
  7. Now add the mustard poppy seed paste, remaining turmeric, red chilli powder and salt. Stir and mix on medium heat for 5 minutes.
  8. Whisk the curd and add to the 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.
  9. Lower the heat and add the fried brinjal rounds. Continue simmering on low heat for another 10-15 minutes.
  10. Serve hot with rice

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