Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe-Begun Doi Sorse Posto bata Jhol
A vegetarian Bengali Recipes recipe with brinjal (baingan / eggplant) - cut into /2 inch discs, turmeric powder (haldi), red chilli powder. Ready in 45 min, serves 5.
Curated byAnanya Chatterjee🇮🇳
Instructions
19 steps- 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
/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon)mustard oil - as required - 2
Drain and add the soaked mustard and poppy seeds in a mixer grinder, along with the green chilies
/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon)mustard oil - as requiredgreen chilli(4) - 3
Add about quarter cup water and grind it into a smooth paste
brinjal (baingan / eggplant) - cut into /2 inch discs(1) - 4
Keep the mustard poppy seed paste aside
/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon)mustard oil - as required - 5
Rub eggplant discs on both the sides with half of turmeric, red chili powder and salt
brinjal (baingan / eggplant) - cut into /2 inch discs(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)salt - to taste - 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
brinjal (baingan / eggplant) - cut into /2 inch discs(1) - 7
Once cooked properly, place the fried brinjal rounds on an oil absorbent paper
brinjal (baingan / eggplant) - cut into /2 inch discs(1) - 8
Heat one tablespoon mustard oil in a pan
/2 tablespoons mustard seeds(1)mustard oil - as required - 9
When the oil is hot, add a teaspoon of panch phoran masala
panch phoran masala(1 teaspoon) - 10
Sauté on low heat for a few seconds till the seeds crackle
/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon) - 11
Once done add the mustard poppy seed paste, remaining turmeric, red chili powder, and salt
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon)mustard oil - as requiredsalt - to taste - 12
Stir well to combine
- 13
Whisk the curd and add to the masala
panch phoran masala(1 teaspoon)curd (dahi / yogurt)(1/2 cup) - 14
Stir and cook for a couple of minutes
- 15
Add half a cup of water, salt to taste and bring the curry to a boil on medium heat
salt - to taste - 16
Lower the heat and add the fried brinjal rounds
brinjal (baingan / eggplant) - cut into /2 inch discs(1) - 17
Continue simmering on low heat for another 7-8 minutes and turn off the heat
- 18
Transfer Eggplant In Mustard Poppy Seed Yogurt Gravy into a serving bowl and serve
brinjal (baingan / eggplant) - cut into /2 inch discs(1)/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon)mustard oil - as required - 19
Serve Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe with Steamed Rice Recipe or Phulka Recipe for lunch or dinner
/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon)mustard oil - as required
Rate this recipe
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Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe-Begun Doi Sorse Posto bata Jhol
A vegetarian Bengali Recipes recipe with brinjal (baingan / eggplant) - cut into /2 inch discs, turmeric powder (haldi), red chilli powder. Ready in 45 min, serves 5.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 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
/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon)mustard oil - as required - 2
Drain and add the soaked mustard and poppy seeds in a mixer grinder, along with the green chilies
/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon)mustard oil - as requiredgreen chilli(4) - 3
Add about quarter cup water and grind it into a smooth paste
brinjal (baingan / eggplant) - cut into /2 inch discs(1) - 4
Keep the mustard poppy seed paste aside
/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon)mustard oil - as required - 5
Rub eggplant discs on both the sides with half of turmeric, red chili powder and salt
brinjal (baingan / eggplant) - cut into /2 inch discs(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)salt - to taste - 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
brinjal (baingan / eggplant) - cut into /2 inch discs(1) - 7
Once cooked properly, place the fried brinjal rounds on an oil absorbent paper
brinjal (baingan / eggplant) - cut into /2 inch discs(1) - 8
Heat one tablespoon mustard oil in a pan
/2 tablespoons mustard seeds(1)mustard oil - as required - 9
When the oil is hot, add a teaspoon of panch phoran masala
panch phoran masala(1 teaspoon) - 10
Sauté on low heat for a few seconds till the seeds crackle
/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon) - 11
Once done add the mustard poppy seed paste, remaining turmeric, red chili powder, and salt
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon)mustard oil - as requiredsalt - to taste - 12
Stir well to combine
- 13
Whisk the curd and add to the masala
panch phoran masala(1 teaspoon)curd (dahi / yogurt)(1/2 cup) - 14
Stir and cook for a couple of minutes
- 15
Add half a cup of water, salt to taste and bring the curry to a boil on medium heat
salt - to taste - 16
Lower the heat and add the fried brinjal rounds
brinjal (baingan / eggplant) - cut into /2 inch discs(1) - 17
Continue simmering on low heat for another 7-8 minutes and turn off the heat
- 18
Transfer Eggplant In Mustard Poppy Seed Yogurt Gravy into a serving bowl and serve
brinjal (baingan / eggplant) - cut into /2 inch discs(1)/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon)mustard oil - as required - 19
Serve Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe with Steamed Rice Recipe or Phulka Recipe for lunch or dinner
/2 tablespoons mustard seeds(1)poppy seeds(1 tablespoon)mustard oil - as required
Rate this recipe
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