Spiced Brinjal with Kasundi & Poppy Seed Gravy
Delight your taste buds with the exquisite Spiced Brinjal dish featuring Kasundi and Poppy Seed Gravy. This Bengali specialty combines succulent eggplant slices with a flavourful sauce enriched by Tata Simply Better Cold-pressed Mustard Oil. Savour the aromatic and spicy blend as you pair it with steamed rice or flatbreads for an unforgettable culinary experience.
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Try This Mustard Oil Brinjal Delight - A Tangy and Spiced-Up Dish Perfect with Rice or Flatbreads!
INGREDIENTS
- 250 gm brinjal (eggplant)
- 1 1/2 tsp turmeric powder (divided)
- 1 tsp salt (plus extra for seasoning)
- 1/2 cup + 1 tbsp Tata Simply Better Cold-pressed Mustard Oil
- 1/4 cup poppy seed paste
- 1/4 cup whisked yogurt
- 1/4 cup kasundi (Bengali mustard sauce)
- 1 tsp kalungi (nigella seeds)
- A few green chillies, slit
- 1 tbsp Kashmiri red chilli powder
INSTRUCTIONS
- Prep the Brinjal: Slice the brinjal and mix it with 1 tsp of turmeric powder and salt. Allow it to sit for 5-7 minutes.
- Fry the Brinjal: Heat 1/2 cup of Tata Simply Better Cold-pressed Mustard Oil in a pan over medium flame. Wipe off any excess moisture from the brinjal slices and shallow fry them until they turn light brown. Remove and set aside.
- Prepare the Gravy Base: In a bowl, whisk together the poppy seed paste, yoghourt, and kasundi until you achieve a smooth consistency.
- Season the Gravy: In a pan, heat 1 tbsp of Tata Simply Better Cold-pressed Mustard Oil. Add kalungi and slit green chillies. Once they splutter, add the prepared poppy seed, yoghourt, and kasundi mixture. Stir well.
- Add Spices: Add salt to taste, the remaining 1/2 tsp of turmeric powder, and Kashmiri red chilli powder. Mix well.
- Adjust Consistency: Pour in a little water to achieve your desired thickness for the gravy.
- Combine with Brinjal: Add the fried brinjal slices to the gravy, ensuring they are well-coated. Cover and cook for an additional 2-3 minutes.
- Serve: Serve your flavorful brinjal dish hot, preferably with some steamed rice or flatbreads.
