Brinjals or eggplants or aubergines whatever you call it there is always a fear of the itchy tongue and a swelling lips. Quite a large population suffers from eggplant allergy. But, allergy or no allergy you just cannot deny the fact that eggplants are so tasty. Whether it’s the begun bhaja (fried aubergine) or in made in to a curry like in begun morichut, eggplants are always a hit. And, who can deny the fact a bite of beguni with a handful or mudi (puffed rice) in a rainy evening brings back many memories.
The brinjal and poppy is a very easy Bengali recipe. I have learnt it from my mom, and probably she from her mom. And stop worrying about grinding the poppy into a fine paste. This recipe works fine with a little grainy poppy seed.
All you have to do is soak the poppy for 8 hours or overnight and grind it with the rolling pin. The grainy paste gives a texture to the curry.
- 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
- 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