Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe by Archana’s Kitchen

To get started making Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe – Started Doi Sorse Posto bata Jhol, soak the mustard seeds and poppy seeds in a minimal amount of h2o for about 10 minutes.

Drain and include the soaked mustard and poppy seeds in a mixer grinder, alongside with the green chilies. Insert about quarter cup h2o and grind it into a smooth paste. Continue to keep the mustard poppy seed paste aside.

Rub eggplant discs on equally the sides with 50 % of turmeric, pink chili powder and salt.

In a pan, add a minor oil and when the oil is warm, reduced the heat and shallow fry the brinjal rounds on each individual side  for 2-3 minutes or till the round is light golden brown on equally the sides.

Once cooked properly, place the fried brinjal rounds on an oil absorbent paper.

Warmth just one tablespoon mustard oil in a pan. When the oil is sizzling, increase a teaspoon of panch phoran masala. Sauté on lower warmth for a couple of seconds till the seeds crackle.

After done increase the mustard poppy seed paste, remaining turmeric, pink chili powder, and salt. Stir properly to blend.

Whisk the curd and incorporate to the masala. Stir and prepare dinner for a pair of minutes.

Include 50 percent a cup of drinking water, salt to style and carry the curry to a boil on medium heat. Decreased the heat and increase the fried brinjal rounds. Carry on simmering on low heat for an additional 7-8 minutes and flip off the heat.

Transfer Eggplant In Mustard Poppy Seed Yogurt Gravy into a serving bowl and provide.

Provide Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe with Steamed Rice Recipe or Phulka Recipe for lunch or meal.