Bengali Begun Doi Sorse Posto: Eggplant in Mustard Poppy Seed Yogurt Gravy

Eggplant in Mustard Poppy Seed Yogurt Gravy (Begun Doi Sorse Posto Bata Jhol)

This delicious Bengali-inspired dish, Eggplant in Mustard Poppy Seed Yogurt Gravy, also known as Begun Doi Sorse Posto Bata Jhol, combines the deep flavors of eggplant with a creamy, tangy mustard-poppy seed yogurt sauce. The unique combination of spices creates a balance of heat, warmth, and a bit of tanginess that pairs perfectly with steamed rice or warm, soft phulkas.

Ingredients:

Nutritional Information (Per Serving):

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Servings: 5

Cuisine: Bengali

Course: Dinner

Diet: Vegetarian

Instructions:

1. Soak the Seeds:
   Begin by soaking the mustard seeds and poppy seeds in a little water for about 10 minutes. After soaking, drain the water and transfer the seeds into a mixer grinder. Add the slit green chilies and about a quarter cup of water. Grind them into a smooth paste. Set the mustard-poppy seed paste aside.

2. Prepare the Eggplant:
   Take the sliced eggplant (brinjal) discs and rub both sides with half of the turmeric powder, red chili powder, and salt. Let them sit for a few minutes.

3. Fry the Eggplant:
   Heat some mustard oil in a pan. Once the oil is hot, reduce the heat slightly. Shallow fry the brinjal slices on both sides for 2-3 minutes or until they turn a light golden brown. Once cooked, transfer the fried slices onto an oil-absorbent paper to remove excess oil.

4. Prepare the Gravy:
   In the same pan, heat 1 tablespoon of mustard oil. Add 1 teaspoon of Panch Phoran masala (a Bengali five-spice mix) and sauté it on low heat for a few seconds until the seeds start to crackle and release their aroma.

5. Add the Paste:
   Once the spices are aromatic, add the prepared mustard-poppy seed paste along with the remaining turmeric powder, red chili powder, and salt. Stir well to combine all the ingredients.

6. Incorporate the Yogurt:
   Whisk the curd (yogurt) until smooth, then add it to the pan with the spice mixture. Stir the ingredients together and cook for a couple of minutes to allow the flavors to blend.

7. Simmer the Gravy:
   Add about half a cup of water to the pan and bring the curry to a boil over medium heat. Once boiling, reduce the heat and gently add the fried eggplant slices to the gravy. Let the curry simmer on low heat for another 7-8 minutes, allowing the eggplant to soak in the flavors and the gravy to thicken.

8. Final Touches:
   Turn off the heat and let the dish rest for a few minutes before serving.

9. Serve:
   Transfer the Eggplant in Mustard Poppy Seed Yogurt Gravy to a serving bowl. This dish pairs beautifully with steamed rice or soft phulkas, making it an ideal choice for a satisfying lunch or dinner.

Tips:

• Oil Usage: While mustard oil is traditionally used in Bengali cooking for its pungent flavor, you can also substitute it with any neutral oil if preferred.
• Adjusting Spice Level: If you prefer a milder dish, you can reduce the amount of red chili powder and green chilies.
• Gravy Consistency: For a thicker gravy, reduce the amount of water added or allow the curry to cook a bit longer. If you prefer a thinner gravy, add a little more water to achieve the desired consistency.

Enjoy this delicious Bengali delicacy with steamed rice or phulkas for a wholesome, flavorful meal.