Bengali Eggplant Curry with Mustard, Poppy Seed, and Yogurt Gravy (Begun Doi Sorse Posto Bata Jhol)
25 minutes
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About Bengali Eggplant Curry with Mustard, Poppy Seed, and Yogurt Gravy (Begun Doi Sorse Posto Bata Jhol)
Experience the rich culinary heritage of Bengal with this authentic Begun Doi Sorse Posto Bata Jhol recipe. This vegetarian eggplant curry boasts a creamy, tangy gravy made from a vibrant blend of freshly ground mustard seeds, poppy seeds, and yogurt. The subtle smokiness of the eggplant perfectly complements the aromatic spices.Traditionally prepared in pungent mustard oil, this recipe infuses the dish with a distinct aroma and depth of flavor. The addition of Panch Phoron, a five-spice blend, elevates the curry to new heights, creating a truly unforgettable taste experience.Perfect for a satisfying lunch or dinner, this flavorful curry pairs beautifully with steamed rice. Prepare to be transported to the heart of Bengal with every delicious bite!
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Recipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
For the Eggplant
- 1 medium Eggplant also known as brinjal
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Chili Powder adjust to your spice preference, red
- 1.5 tsp Salt or to taste
For the Mustard Poppy Seed Paste
- 1 tbsp Poppy Seeds white poppyseed
- 1.5 tbsp Mustard Seeds black
- 4 Chilies adjust to your spice preference, green
- 1/4 cup Water
For the Panch Phoron Tempering
- 1/4 tsp Mustard Seeds rai
- 1/4 tsp Nigella Seeds kalonji
- 1/4 tsp Fennel Seeds saunf
- 1/4 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds methi dana
For the Gravy
- 2 tbsp Mustard Oil use a high-quality mustard oil for best flavor
- 1/2 cup Yogurt curd, use plain yogurt
- 1/2 cup Water
Instructions
Prepare the Mustard Poppy Seed Paste
- Soak the poppy seeds and mustard seeds in a little water for 10 minutes. Drain and grind them into a smooth paste with the green chilies and 1/4 cup of water.
Prepare the Eggplant
- Cut the eggplant into 1/2-inch thick rounds. Rub both sides with half of the turmeric powder, red chili powder, and salt.
Shallow Fry the Eggplant
- Heat 1.5 tbsp of mustard oil in a pan. Shallow fry the eggplant rounds until lightly golden brown on both sides (2-3 minutes per side). Set aside on a paper towel to absorb excess oil.
Make the Gravy
- Heat the remaining 1 tbsp of mustard oil in a pan. Add the Panch Phoron (mustard seeds, nigella seeds, fennel seeds, cumin seeds, and fenugreek seeds) and sauté for 4-5 minutes over low heat.
- Add the mustard poppy seed paste, remaining turmeric powder, red chili powder, and salt. Stir and cook for 5 minutes.
- Whisk the yogurt and add it to the pan. Stir and cook for a couple of minutes. Add 1/2 cup of water, and adjust the salt to taste. Bring to a boil.
- Lower the heat, add the fried eggplant rounds, and simmer for 10-15 minutes, allowing the flavors to meld.
Serve
- Serve hot with steamed rice.
Recipe Notes
Expert Tips for the Best Begun Doi Sorse Posto Bata Jhol
- For a richer flavor, use a good quality mustard oil.
- Adjust the amount of green chilies and red chili powder to control the level of spiciness according to your preference.
- Don't overcook the eggplant; it should be tender but not mushy.
- If the gravy is too thick, add a little more water to reach your desired consistency.
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Recipe Nutrition
Calories: 67kcalCarbohydrates: 2gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 855mgSugar: 1g
Antara Navin
Articles: 28
6 Comments
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This looks so inviting! I’m eager to try it.
What a delicious recipe! Thanks for posting.
Superb flavors
Looks so mouthwatering! Thanks for sharing.
So delicious! Excited to make it.
This looks so inviting! Thank you.