Posto Baingan

Cuisines

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Recipe

Ingredients

250 grams	small eggplants (baingan)
3 tablespoons	poppy seeds (posto)
2 tablespoons	mustard oil
1 teaspoon	nigella seeds (kalonji)
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash and cut the eggplants into quarters, keeping the stem intact.
2. 2 Soak the poppy seeds in warm water for 15 minutes, then grind them into a smooth paste.
3. 3 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
4. 4 Add nigella seeds to the oil and let them splutter.
5. 5 Add the quartered eggplants to the pan and sauté for 5-7 minutes until they start to soften.
6. 6 Sprinkle turmeric powder, red chili powder, and salt over the eggplants and mix well.
7. 7 Add the poppy seed paste to the pan and stir to coat the eggplants evenly.
8. 8 Cover the pan and cook on low heat for 10-15 minutes, stirring occasionally, until the eggplants are fully cooked and tender.
9. 9 Garnish with fresh coriander leaves before serving.