Begun posto recipe (Eggplant in poppy seed gravy recipe)

Total time: 30 min Prep time: 10 min

Ingredients:

• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 tsp panch-phoran - (Radhuni, kalonji seeds, fenugreek, fennel seeds and cumin seeds added in equal parts.)
• 2 whole dry red chili pods
• 2 tbsp white poppy seeds paste
• 1 tbsp ginger garlic paste
• 1 tbsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder (for garnish)
• 1 green chili (for garnish)
• 1 teaspoon salt
• 1/2 cup finely chopped cilantro
• 1 cup water

Preparation:

1. Cut the eggplant lengthwise as shown in the picture.
2. Rub the eggplant pieces with oil and cook this in oven. Preheat the oven to 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
3. When the eggplant is become tender, let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
4. Heat 1-2 tablespoon oil in a saucepan add panch-phoron and red chili pods. Let it sizzle add then add ginger and garlic paste. Sauté this for 5 minutes. (Don't let this burn).
5. Now add poppy seeds paste sauté it and coriander powder, turmeric, red chili, and salt and let it cook for a few minutes. Then add water let it cook on medium heat for a smooth gravy.
6. When the gravy is ready add roasted eggplant. Garnish this dish with green chili and coriander. Serve hot with rice, rotis, parathas, or naan. Enjoy!