Begun Doi Sorse Posto Bata Jhol Or Eggplant In Mustard Poppy Seed Yogurt Gravy

Begun Doi Sorse Posto Bata Jhol Or Eggplant In Mustard Poppy Seed Yogurt Gravy - Plattershare - Recipes, food stories and food lovers
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 “Panch Phoron” 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.
4.30 from 3 votes
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Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Served As: Lunch
Recipe Cuisine Type: Bengali
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 1 Eggplant or brinjal medium brinjal or
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chili Powder cayenne or paprika
  • 1-2 tsp Salt or as per taste
  • 1 tbsp White poppyseed
  • 1.5 tbsp Black Mustard Seeds
  • 1 tbsp Mustard Oil shallow fry
  • Panch Phoron for
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Nigella Seeds or kalonji or kalonji
  • 1/4 tsp Fennel Seeds
  • 1/4 tsp Cumin Seed
  • 4 Fenugreek Seeds
  • 4 Green Chillies
  • 1/2 cup Yogurt


  • Soak the mustard seeds and poppy seeds in little amount of water for about 10 minutes.
  • Drain and add the soaked mustard and poppy seeds in a mixer, along with the green chilies. Add about quarter cup water and grind it into a smooth paste. Keep the mustard poppy seed paste aside.
  • Wash the eggplant and cut it into rounds of around ½ inch thickness. Rub it on both the sides with half of turmeric, red chili powder and salt.
  • In a pan, add 1.5 tbsp of oil and when the oil is heated, lower the heat and shallow fry the brinjal rounds, each side 2-3 minutes or till the round is light golden on both the sides.
  • Once cooked properly, place the fried brinjal rounds on an absorbent paper.
  • Heat one tablespoon mustard oil in a pan. When the oil is hot, add the panch phoron ( mustard seeds, fennel seeds, fenugreek seeds, fennel seeds and nigella seeds - amount as specified in the ingredients list). Saute at low heat for 4-5 minutes .
  • Now add the mustard poppy seed paste, remaining turmeric, red chili powder and salt. Stir and mix on medium heat for 5 minutes.
  • Whisk the curd and add to the masala. Stir and cook for a couple of minutes. Add half a cup of water. Adjust salt. Bring the curry to a boil on medium heat.
  • Lower the heat and add the fried brinjal rounds. Continue simmering on low heat for another 10-15 minutes.
  • Serve hot with steamed rice

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4.30 from 3 votes

Antara Navin
Antara Navin

I’m Antara Navin - the author of the food and travel blog - I am a home chef who loves food and travel.

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