June 23, 2024


Cooking Is My World

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

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.