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 bit of quantity of water for approximately 10 mins.
Drain and upload the soaked mustard and poppy seeds in a mixer grinder, together with the golf green chilies. Upload about quarter cup water and grind it right into a easy paste. Stay the mustard poppy seed paste apart.
Rub eggplant discs on each the perimeters with part of turmeric, purple chili powder and salt.
In a pan, upload a bit of oil and when the oil is sizzling, decrease the warmth and shallow fry the brinjal rounds on every aspect for 2-Three mins or until the spherical is mild golden brown on each the perimeters.
As soon as cooked correctly, position the fried brinjal rounds on an oil absorbent paper.
Warmth one tablespoon mustard oil in a pan. When the oil is sizzling, upload a teaspoon of panch phoran masala. Sauté on low warmth for a couple of seconds until the seeds crackle.
As soon as completed upload the mustard poppy seed paste, final turmeric, purple chili powder, and salt. Stir neatly to mix.
Whisk the curd and upload to the masala. Stir and prepare dinner for a few mins.
Upload part a cup of water, salt to style and convey the curry to a boil on medium warmth. Decrease the warmth and upload the fried brinjal rounds. Proceed simmering on low warmth for every other 7-Eight mins 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.