Begun Posto

Yesterday was a very hectic day for me. I was thinking of making something simple and quick for dinner. I found some Indian baby eggplants in the fridge that I kept for making bagara baingan the classic Hydrabadi recipe. But that wasn't an option since that's a pretty time-consuming recipe. So I thought of making begun posto (eggplant in poppy seed paste) but a little differently. Here is the recipe.

Ingredients:

Indian baby eggplants about 6

1/4th cup of onion paste  

2 tbsp poppy seed paste made with 3 green chilies

1 tbsp yogurt

1 tsp cornflour

Salt and sugar to taste

Oil for frying the eggplants

1/2 tsp mustard oil

Recipe:

• Make diagonal slits in the eggplants, sprinkle some salt and turmeric, let it sit for some time
• Heat some oil, enough for deep frying the eggplants. Deep fry until 60% done
• Keep about 2 tbsp oil, discard the rest
• Mix the onion paste with the poppy seed paste, yogurt, corn flour, salt and sugar
• Add the paste mix in the oil, cover and cook for 5 minutes
• Add the eggplants and sprinkle some water
• Cover and cook until the eggplants are soft or completely done
• Add the mustard oil
• Serve with hot rice