Eggplant in Poppy Seed Paste

This is a delicacy for Bengalis & Various dishes using poppy seed paste is always welcomed in my family. It tastes delicious.  

It is also called "Begun Postho" in Bengali. Here is my EGGPLANT( BRINJAL ) IN POPPY SEED PASTE!

For this dish you will need long/slender eggplants (brinjal) which are very fresh otherwise there will be too many seeds in them.<-Asian long brinjal

Ingredients:

• 9-10 long, thin, fresh brinjals (cut into half, right in the middle)
• Poppy seeds 2 1/2 tablespoon
• White mustard seed - 1Tbsp
• Peanuts - 1 Tsp
• Green chilly- 6-7 
• 1 tomato cut into small pieces
• 1 onion cut into pieces. 
• 5-6 pods of garlic finely chopped
• 1 tsp of kalonji (nigella sativa seeds)
• Coriander leaves to garnish
• Oil for cooking
• 2 tsp of turmeric powder 
• 1 Tsp of sugar
• 1 Tsp of garam masala 

Procedure:

• First cut the brinjals into half and coat these with salt and turmeric powder. Then shallow fry these and keep it aside.

• Make a fine paste out of poppy seeds, green chillies, white mustard and peanuts.
• Put 2 Tsp of oil in the pan. When it's hot add 1 tsp of kalonji / kalajeera .Cook for one minute then add the onion and garlic pieces and Fry them till brown.
• At this point add the tomato, 1 tsp of turmeric powder and salt.
• Once the oil comes to the top, add the poppy mixture which you prepared before.

• Cook for 2 minutes and add a cup of water.
• Let it come to the boiling point then add the fried brinjals.

• Don't cook for long then the brinjals will get smashed and mix into the gravy.
• The gravy shouldn't be runny (liquid) nor too thick. Adjust salt and sugar according to your taste. Reduce the gravy and make it slightly thickened.

Sprinkle some coriander leaves on top and serve.

Best enjoyed with Hot rice

ENJOY!