Saturday, August 20, 2022
HomeIndian FoodEggplant In Mustard Poppy Seed Yogurt Gravy Recipe by Archana's Kitchen

Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe by Archana’s Kitchen


  • To start 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 bit quantity of water for about 10 minutes.

  • Drain and add the soaked mustard and poppy seeds in a mixer grinder, together with the inexperienced chilies. Add about quarter cup water and grind it right into a clean paste. Preserve the mustard poppy seed paste apart.

  • Rub eggplant discs on each the perimeters with half of turmeric, purple chili powder and salt.

  • In a pan, add a little bit oil and when the oil is sizzling, decrease the warmth and shallow fry the brinjal rounds on either side  for 2-3 minutes or until the spherical is gentle golden brown on each the perimeters.

  • As soon as cooked correctly, place the fried brinjal rounds on an oil absorbent paper.

  • Warmth one tablespoon mustard oil in a pan. When the oil is sizzling, add a teaspoon of panch phoran masala. Sauté on low warmth for a number of seconds until the seeds crackle.

  • As soon as finished add the mustard poppy seed paste, remaining turmeric, purple chili powder, and salt. Stir properly to mix.

  • Whisk the curd and add to the masala. Stir and prepare dinner for a few minutes.

  • Add half a cup of water, salt to style and convey the curry to a boil on medium warmth. Decrease the warmth and add the fried brinjal rounds. Proceed simmering on low warmth for an additional 7-8 minutes and switch off the warmth.

  • Switch Eggplant In Mustard Poppy Seed Yogurt Gravy right 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.



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