Begun Doi Sorse Posto bata Jhol or Eggplant in Mustard Poppy Seed Yogurt Gravy is a pure vegetarian dish. The eggplant is the star of this dish,flavored by the mustard poppy seed paste, tempered with Bengali five spices known as panch phoron, and cooked in yogurt stock.
Traditionally, the masala for this Begun Doi Sorse Posto bata Jhol curry is prepared by grinding poppy seeds and mustard seeds along with the green chilies. This curry is prepared in mustard oil as this is the preferred medium of cooking in Bengali cuisine. A very important spice which is mostly used in all the recipe is â€œPanch Phoronâ€ which means 5 spices including fenugreek seeds, cumin seeds,fennel seeds, nigella and mustard seeds. It gives a specific flavor which gives a signature Bengali taste.