Begun Basanti

Pan-fried eggplants in rich and creamy mustard-yogurt based sauce


  • 1 big, Eggplant, cut into pieces
  • 1 teaspoon Ginger paste
  • 1/2 teaspoon Garlic paste
  • 1 teaspoon Green Chilli Paste
  • 2 tablespoons Mustard paste
  • 1 teaspoon Poppy Seed Paste
  • 1/2 cup Curd or Yogurt
  • 1 teaspoon Sugar
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Cumin Powder
  • 1/2 teaspoon Mustard Seed
  • 4 Green Chillies
  • 1/2 cup Mustard Oil


  1. Marinate the eggplant with turmeric powder, salt and keep aside for 15 minutes.
  2. Heat oil and shallow fry eggplant and keep aside.
  3. Lightly fry green chillies and keep aside.
  4. In the same oil add mustard seed till they crackle. Add ginger garlic paste, mustard paste and poppy seed paste. Sauté it for some time.
  5. Add water, curd, turmeric powder, cumin powder and chilli paste.
  6. Add salt and sugar as per taste.
  7. Cook covered till sauces turns golden thick.
  8. Arrange the fried eggplants on your serving plate. Add chopped coriander to the sauce and mix well. Now pour the sauce on top of the fried eggplants.
  9. Garnish with fried green chillies and chopped coriander
  10. Serve this dish with Plain Rice or Pulao.

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