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

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