Recipe by: Sukanya Banerjee

Source: Family recipe

Serves: 4


  • 1 large brinjal or eggplant (round)
  • Salt to soak the eggplant
  • Turmeric to marinate
  • Oil to fry the eggplant
  • 1 Tbsp mustard oil
  • 1 tsp onion seed or methi (fenugreek)
  • 3 Indian green chillies, slit (or to taste)
  • 1 Tbsp mustard paste
  • ½ tsp turmeric powder
  • 75g (4-5 Tbsp) yogurt
  • 1 Tbsp Poppy seed or cashew or melon seed paste*
  • 1 tsp sugar
  • Salt, to taste
  • Chopped coriander leaves , to garnish


  • Cut Brinjal into round pieces. Soak in salted water for at least an hour. Pat dry. Then marinate with some turmeric powder keep it for a while.
  • Heat oil in a pan and fry those brinjal pieces until it becomes soft and turns brownish yellow. Arrange them on a baking dish.
  • Heat 1 Tbsp mustard oil in a pan. Add onion seed, slit green chili, mustard paste, turmeric one by one. Stir in the yoghurt, cook a while and add the poppy seed/melon seed paste. Fry this till the oil seperates and/or the paste cooks and thickens. Add sugar and salt to taste.
  • Pour a spoonof the cooked yoghurt paste over the fried brinjal, covering each piece. Place in a hot oven (180C) for 10-15 minutes.
  • Garnish it with coriander leaves and a light drizzle of mustard oil. Serve with hot plain rice.
  • *To make the paste just grind well the cashews or the seeds. If you use melon seeds, soak them in hot water for 30 minutes before grinding them

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