Today I am sharing with you a delicious side dish recipe made with Eggplant and poppy seeds. It is a dry dish. It is a traditional Bengali recipe, very tasty to eat. The curry is very simple to prepare and requires a few ingredients.
Cooking time – 30 minutes. Serve – 4.
1.Small eggplants (begun) – 4
2.Poppy seeds – 70 to 100 grams.
3.Nigella seeds (kalonji) – 1/4 tsp.
4.Green chilly – 2
5.Slit green chilly – 4
6.Salt to taste.
7.Sugar – 1/4 tsp.
8.Oil – 1/2 cup.
9.Ghee – 1/2 tsp.(optional)
1.Make 2 slits into the eggplants without cutting completely (don’t remove the stalks). Soak the eggplants in water for 10 minutes, drain and marinate with 1/2 tsp of salt, keep aside. Using mixer grinder grind poppy seeds into a powder. Add 1 cup of water and 2 green chilly, grind to a smooth paste. Keep the poppy seeds paste aside.
2.Heat oil in a frying pan, when hot reduce the heat. Add the eggplants, cover the pan and fry on slow heat till light brown on both sides. Remove from oil , keep aside.
3.Add kalonji in the remaining oil, stir fry for 30 seconds. Add poppy seeds paste, Saute for 2 minutes on medium heat. Add 1 cup of water,sugar and salt, let it bring to boil.Add the fried eggplants and slit green chilly. Keep cooking till all the water evaporates (stir occasionally).
Remove pan from the heat, add ghee and mix gently. Cover the pan, give 5 to 6 minutes standing time. Serve the tasty dish with Rice/Roti.