Eggplant in Mustard Poppy Seed Yogurt Gravy Recipe – Begun Doi Sorse Posto Bata Jhol
Eggplant in Mustard Poppy Seed Yogurt Gravy, or Begun Doi Sorse Posto Bata Jhol, is a signature Bengali dish that brings together the creaminess of yogurt, the sharpness of mustard, and the nutty depth of poppy seeds in a flavorful gravy. This vegetarian dinner recipe features golden-fried brinjal (eggplant) slices simmered in a rich, spiced sauce infused with Panch Phoran masala – a quintessential Bengali spice blend. Pair this vibrant and aromatic curry with steaming hot rice or soft phulkas for a comforting meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan/Eggplant) | 1, cut into ½-inch discs |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 ½ tablespoons |
| Poppy Seeds | 1 tablespoon |
| Mustard Oil | As required |
| Panch Phoran Masala | 1 teaspoon |
| Green Chillies | 4 |
| Curd (Dahi/Yogurt) | ½ cup |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 3 g |
| Carbohydrates | 9 g |
| Fat | 12 g |
| Dietary Fiber | 3 g |
| Vitamin C | 8 mg |
| Iron | 2 mg |
| Calcium | 40 mg |
Preparation Time and Cooking Time
| Task | Time Required |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 25 minutes |
| Total Time | 45 minutes |
Instructions
-
Prepare the Mustard-Poppy Seed Paste
- Soak the mustard seeds and poppy seeds in a small bowl with water for about 10 minutes.
- Drain the water and transfer the soaked seeds to a mixer grinder. Add the green chilies and about ¼ cup of water.
- Grind the mixture into a smooth, thick paste. Set aside.
-
Season the Eggplant Discs
- Rub both sides of the brinjal slices with half of the turmeric powder, red chili powder, and salt. Ensure they are evenly coated.
-
Shallow-Fry the Eggplant
- Heat a pan with a drizzle of mustard oil over medium heat. Once the oil is hot, reduce the heat to low.
- Add the seasoned eggplant discs to the pan. Fry each side for 2-3 minutes or until golden brown.
- Once fried, transfer the brinjal discs to a plate lined with paper towels to absorb any excess oil.
-
Prepare the Masala Base
- In the same pan, heat one tablespoon of mustard oil.
- Once the oil is hot, add the Panch Phoran Masala. Sauté for a few seconds on low heat until the seeds crackle and release their aroma.
-
Cook the Gravy
- Add the prepared mustard-poppy seed paste to the pan along with the remaining turmeric powder, red chili powder, and salt. Stir the mixture well to combine.
- Whisk the curd until smooth and add it to the pan. Stir continuously while cooking on low heat for 2 minutes to prevent the curd from curdling.
- Pour in ½ cup of water and mix well. Adjust the salt as needed and bring the curry to a gentle boil over medium heat.
-
Simmer the Eggplant in the Gravy
- Lower the heat and gently add the fried brinjal discs to the gravy.
- Let the curry simmer for 7-8 minutes on low heat, allowing the eggplant to absorb the flavors of the gravy.
-
Serve the Dish
- Transfer the Eggplant in Mustard Poppy Seed Yogurt Gravy to a serving bowl.
- Garnish with a sprinkle of Panch Phoran or a drizzle of mustard oil, if desired.
Serving Suggestions
Eggplant in Mustard Poppy Seed Yogurt Gravy pairs beautifully with:
- Steamed Rice: The creamy and tangy gravy complements the fluffy texture of plain rice.
- Phulka or Roti: Soft Indian flatbreads soak up the delicious curry, making every bite delightful.
Enjoy the authentic taste of Bengal with this Begun Doi Sorse Posto Bata Jhol recipe. The tangy curd and mustard-infused gravy make this dish a standout addition to your vegetarian dinner menu.
