Begun Doi Sorse Posto Bata Jhol Or Eggplant In Mustard Recipe

Cooking Directions

• STEP 1.Cut the eggplant into slices and soak them in salted water for 10 minutes.
• STEP 2.In a pan, heat oil and fry the eggplant slices until golden brown.
• STEP 3.In a separate bowl, whisk yogurt, mustard paste, and poppy seed paste.
• STEP 4.Add the yogurt mixture to the pan and cook until the gravy thickens.
• STEP 5.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the eggplant in salted water helps remove any bitterness.
• You can adjust the spice level by adding more or less mustard paste.
• Use fresh yogurt and mustard paste for the best flavor.

Storage and Serving

• Begun Doi Sorse Posto Bata Jhol is best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a microwave or on a stovetop before serving.