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 begin making Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe – Begun Doi Sorse Posto bata Jhol, soak the mustard seeds and poppy seeds in a little amount of water for about 10 minutes.

  • Drain and add the soaked mustard and poppy seeds in a mixer grinder, along with the green chilies. Add about quarter cup water and grind it into a smooth paste. Keep the mustard poppy seed paste aside.

  • Rub eggplant discs on both the sides with half of turmeric, red chili powder and salt.

  • In a pan, add a little oil and when the oil is hot, lower the heat and shallow fry the brinjal rounds on each side  for 2-3 minutes or till the round is light golden brown on both the sides.

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

  • Heat one tablespoon mustard oil in a pan. When the oil is hot, add a teaspoon of panch phoran masala. Sauté on low heat for a few seconds till the seeds crackle.

  • Once done add the mustard poppy seed paste, remaining turmeric, red chili powder, and salt. Stir well to combine.

  • Whisk the curd and add to the masala. Stir and cook for a couple of minutes.

  • Add half a cup of water, salt to taste and 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 7-8 minutes and turn off the heat.

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

  • Serve Eggplant In Mustard Poppy Seed Yogurt Gravy Recipe with Steamed Rice Recipe or Phulka Recipe for lunch or dinner.



  • Leave a Reply