Begun Posto (Bengali Eggplant with Poppy Seeds)

Name: Begun Posto (Bengali Eggplant with Poppy Seeds)
Total time: 1200 s
Yield: 4 servings
Ingredients: 8-10 small eggplants; 2 medium onions, thinly sliced; 2 tomatoes, chopped; 1 tablespoon ginger paste; 3 green chilies, slit lengthwise; 1 tablespoon turmeric powder; 1 tablespoon red chili powder; 1/4 cup plain yogurt, whisked with a pinch of salt (about 60 ml); 2 tablespoons chopped cilantro; Salt, to taste; 2-3 tablespoons mustard oil; 2 tablespoons ground poppy seeds (khus khus)

Anjali Shrivastava @cook_17308728

Begun Posto (Bengali Eggplant with Poppy Seeds)

Anjali Shrivastava @cook_17308728

Saved

Ingredients

20 minutes

4 servings

8-10small eggplants
2medium onions, thinly sliced
2tomatoes, chopped
1 tablespoonginger paste
3green chilies, slit lengthwise
1 tablespoonturmeric powder
1 tablespoonred chili powder
1/4 cupplain yogurt, whisked with a pinch of salt (about 60 ml)
2 tablespoonschopped cilantro
Salt, to taste
2-3 tablespoonsmustard oil
2 tablespoonsground poppy seeds (khus khus)

Saved

Steps

20 minutes

1

Cut the eggplants lengthwise and deep-fry in oil until golden brown.
2

Heat 3 tablespoons mustard oil. Add panch phoron (Bengali five-spice mix) for tempering, then add the onions. Sauté until the onions are golden, then add the tomatoes. Add turmeric powder, red chili powder, and salt. Cover and cook until the tomatoes are soft.
3

When the mixture is cooked and the oil starts to separate, add 2 tablespoons ground poppy seeds. Sauté briefly, then add 1/2 cup water (about 120 ml). When the water comes to a boil, add the fried eggplants. Cover and cook until the eggplants are tender. Garnish with cilantro and serve. Enjoy this delicious Bengali-style Begun Posto.