Name: Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard, Poppy Seed Yogurt Gravy recipe by Antara Navin at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 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)

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

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.

Ingredients Serving: 4

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)

Instructions

Soak the mustard seeds and poppy seeds in 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.
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.
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.
Once cooked properly, place the fried brinjal rounds on an absorbent paper.
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 .
Now add the mustard poppy seed paste, remaining turmeric, red chilli powder and salt. Stir and mix on medium heat for 5 minutes.
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.
Lower the heat and add the fried brinjal rounds. Continue simmering on low heat for another 10-15 minutes.
Serve hot with rice

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