Begun Posto
Cooks in
Serves 4
Ingredients
- 6-8 baby eggplants
- ½ cup poppy paste
- ¼ cup plain yogurt
- ½ teaspoon turmeric powder
- ¼ teaspoon chilli powder
- 3-4 green chilli, slit
- 2 tablespoon mustard oil
- Salt to taste
Directions
- Slit the eggplants into quarters keeping the stalk intact
- Pour in the oil in a skillet and fry the eggplants
- In a bowl mix all other ingredients other than the salt and green chillies to a runny paste
- As the skin turns a darker shade of purple, pour in the paste and stir well to evenly coat the eggplants
- Season with salt and throw in the green chillies
- Pour in about a cup of water and cook covered till the eggplants are tender
- Serve with warm white rice or chapati
