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:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1, cut into 1/2 inch discs |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red chili powder | 1 teaspoon |
| Mustard seeds | 1 1/2 tablespoons |
| Poppy seeds | 1 tablespoon |
| Mustard oil | As required |
| Panch Phoran Masala | 1 teaspoon |
| Green chillies | 4, slit |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Salt | To taste |
Nutritional Information (Per Serving):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 150 kcal |
| Protein | 2g |
| Carbohydrates | 18g |
| Fat | 9g |
| Fiber | 4g |
| Sodium | 300 mg |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 5
Cuisine: Bengali
Course: Dinner
Diet: Vegetarian
Instructions:
-
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. -
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. -
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. -
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. -
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. -
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. -
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. -
Final Touches:
Turn off the heat and let the dish rest for a few minutes before serving. -
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.
