Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe-Begun Doi Sorse Posto bata Jhol Made Easy

To begin making Eggplant In Mustard Poppy Seed Yogurt curry base method - Begun Doi Sorse Posto bata Jhol, soak the mustard seeds and poppy seeds in a little amount of aqua for about 10 moments.empty out and mix in the soaked mustard and poppy seeds in a mixer grinder, along with the green chilies.

mix in about quarter cup aqua and grind it into a seamless paste.

Keep the mustard poppy seed paste aside.Rub eggplant discs on both the sides with half of turmeric, red chili ground mix and table salt.In a cooking vessel, mix in a little cooking oil and when the cooking oil is fiery, lower the fiery up and shallow cooking vessel-fry the brinjal rounds on each side  for 2-3 moments or till the round is light golden brown on both the sides.Once cooked properly, place the fried brinjal rounds on an cooking oil absorbent paper.fiery up one tablespoon mustard cooking oil in a cooking vessel.

When the cooking oil is fiery, mix in a teaspoon of panch phoran masala.

Sauté on low fiery up for a few seconds till the seeds crackle.Once done mix in the mustard poppy seed paste, remaining turmeric, red chili ground mix, and table salt.

agitate well to combine.beat the curd and mix in to the masala.

agitate and make for a couple of moments.mix in half a cup of aqua, table salt to essence and bring the curry to a bring to a stew on medium fiery up.

Lower the fiery up and mix in the fried brinjal rounds.

Continue simmering on low fiery up for another 7-8 moments and turn off the fiery up.Transfer Eggplant In Mustard Poppy Seed Yogurt curry base into a serving mixing bowl and offer.offer Eggplant In Mustard Poppy Seed Yogurt curry base method with Steamed Rice method or Phulka method for lunch or dinner.