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.