To start preparing aubergines in the recipe for saucepan yogurt sauce of the mustard – started the Doi Post Bata Jhol, dip the mustard seeds and poppy seeds in a small amount of water for about 10 minutes.
Drain and add the soaked mustard and poppy seeds in a grinder, together with green chillies. Add about a quarter cup of water and grind it in a smooth paste. Keep aside the pampass seed paste of mustard.
Rub the eggplant discs on both sides with half of the turmeric, red chilli pepper powder and salt.
In a pan, add a little oil and when the oil is hot, lower the heat and fry the linen rounds on each side for 2-3 minutes or until the round is clear golden brown on both sides.
Once cooked correctly, place the fried linen rounds on an absorbent oil paper.
Heat a tablespoon of mustard oil in a pan. When the oil is hot, add a teaspoon of the bean bench masala. Climb over a few seconds until the seeds burst.
Once done add the pampair paste of mustard, the remaining turmeric, the red chilli pepper and the salt. Mix well to unite.
Beat the curd and add to the Masala. Mix and cook for a couple of minutes.
Add half a cup of water, go up to taste and bring the curry to a boil over medium heat. Lower the heat and add the fried linen rounds. Continue to cook over low heat over low heat for another 7-8 minutes and turn off the heat.
Transfer the aubergines to the mustard pample yogurt sauce in a bowl and serve.
Serve aubergines in mustard Paspy Seed Yogurt Recipe sauce with steam rice recipe or Phulka recipe for lunch or dinner.
