This dish is made from fried eggplants in a yogurt/curd based gravy. It's a mild flavored traditional Bengali recipe. To be honest, having been raised in a South-Indian household, this recipe was really a test to the taste buds of my family. We tend to have a liking for very specific flavors and oils that are different from the ones used here.
Having a Malayali husband and relatives from different cultures and backgrounds has had quite a positive effect on my food journey. This recipe in particular was inspired by my sister-in-law who is a Bengali and married to my husband's cousin (a Malayali). When I wanted to try this recipe, I asked her about the spices that are used, got some tips and tricks, prepared my arsenal and was ready to give it a go.
So, thank you Suparna for this recipe! It was an instant super hit 😋😋😋. Hope you all also enjoy this recipe. Team it with some steaming hot rice and don't forget to let me know much your taste buds thanked you for it! 😊😊😊
SERVES: 4
PREP TIME: 1 hr
COOK TIME: 30 min
1. Soak: In a small bowl add the mustard seeds and poppy seeds in warm water for 20-30 mins.
2. Marinate: Wash and dry the eggplants. Cut them in round slices and and put them in water so they don't go brown. In a bowl/plate add add some turmeric, red chilli powder, salt and oil and mix them well. Now, coat the cut egg plants with the mixture and set it aside.
3. Grind: Strain the mustard seeds, poppy seeds, green chilies, ginger, coriander powder, yogurt, salt and turmeric powder and blend it to a smooth paste. Set it aside in a bowl.
4. Fry: Add some oil in a kadai, and once the oil is heated, fry the marinated eggplants till they turn golden brown and crisp. You can also shallow fry the eggplants to use less oil.
5. Make Masala: In another kadai add little oil. Now add the masala paste from step 3 with sugar and cook this on simmer till the oil separates from the mixture. Check for seasoning and then add the fried eggplants and garnish with some coriander.
So, thank you Suparna for this recipe! It was an instant super hit 😋😋😋. Hope you all also enjoy this recipe. Team it with some steaming hot rice and don't forget to let me know much your taste buds thanked you for it! 😊😊😊
SERVES: 4
PREP TIME: 1 hr
COOK TIME: 30 min
- 250g purple eggplant
- 2 tbsp yellow mustard
- 1 tbsp poppy seeds
- 2 green chilies
- 1 small ginger
- 1 tsp coriander powder
- 1½ cup yogurt
- 1 tbsp sugar
- 1 tsp turmeric power
- 1 tsp red chilli powder
- salt
- mustard oil/vegetable oil
- coriander leaves
1. Soak: In a small bowl add the mustard seeds and poppy seeds in warm water for 20-30 mins.
2. Marinate: Wash and dry the eggplants. Cut them in round slices and and put them in water so they don't go brown. In a bowl/plate add add some turmeric, red chilli powder, salt and oil and mix them well. Now, coat the cut egg plants with the mixture and set it aside.
3. Grind: Strain the mustard seeds, poppy seeds, green chilies, ginger, coriander powder, yogurt, salt and turmeric powder and blend it to a smooth paste. Set it aside in a bowl.
4. Fry: Add some oil in a kadai, and once the oil is heated, fry the marinated eggplants till they turn golden brown and crisp. You can also shallow fry the eggplants to use less oil.
5. Make Masala: In another kadai add little oil. Now add the masala paste from step 3 with sugar and cook this on simmer till the oil separates from the mixture. Check for seasoning and then add the fried eggplants and garnish with some coriander.
6. Follow and tag me @
/kandykurries: Let me know what you think about this recipe, post your version and tag me in it. Follow me to stay updated on my latest creations.
/kandykurries: Let me know what you think about this recipe, post your version and tag me in it. Follow me to stay updated on my latest creations.
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