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.
Drain and add the soaked mustard and poppy seeds in a mixer grinder, along with the green chilies. Add about quarter cup water and grind it into a smooth paste. Keep the mustard poppy seed paste aside.
Rub eggplant discs on both the sides with half of turmeric, red chili powder and salt.
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.
Once cooked properly, place the fried brinjal rounds on an oil absorbent paper.
Heat one tablespoon mustard oil in a pan. When the oil is hot, add a teaspoon of panch phoran masala. Sauté on low heat for a few seconds till the seeds crackle.
Once done add the mustard poppy seed paste, remaining turmeric, red chili powder, and salt. Stir well to combine.
Whisk the curd and add to the masala. Stir and cook for a couple of minutes.
Add half a cup of water, salt to taste and 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 7-8 minutes and turn off the heat.
Transfer Eggplant In Mustard Poppy Seed Yogurt Gravy 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.