Begun posto/ Eggplant cooked in poppy seed and mustard sauce

Eggplant cooked in poppy seed and mustard sauce or Bengali’s authentic Begun posto is one such dish where you can easily say we just don’t need any such spices.

It’s is super easy and full of fragrance. It gets its creamy texture from the poppy seed paste and the pungency from the mustard seeds. It is such a curry with what you can easily wipe off one full plate is steamed rice (sada bhaat). Bengali’s just love this dish. It’s is 100% veg and requires very less of your time and effort.

So let’s start making Begun posto /Eggplant cooked in poppy seed and mustard sauce… in my style ๐Ÿ‘‡๐Ÿ‘‡๐Ÿ‘‡

Type- Curry
Preparation time- 12-15 minutes

Cooking time- 25-30 minutes


  • Soak in warm water – 2 tbs poppy seed+1 tbs mustard seeds,then make it a fine paste with 1/2 tsp turmeric powder,3-4 green chillies and 1 tsp salt
  • For tempering- 1.5 tsp Kali here/kalaunji/onion seeds and 2 green chillies
  • 1 eggplant cut into wedges or any desired shape
  • 1 cup sliced onions
  • 1 large or 2 small tomatoes
  • 3 tbs beaten yoghurt
  • 2-3 whole green chillies
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/4 th cup chopped coriander leaves
  • 2 tbs mustard oil for drizzling (optional)
  • Salt to taste


  • In pan add 3 tbs,heat on a medium flame and add the eggplants (coated with 1 tsp turmeric powder and 1 tsp salt)
  • Fry till golden brown on both sides
  • Take them out and keep it aside
  • In that oil add 1.5 tsp Kalo jeera/kalaunji or onion seeds with 2 green chillies
  • Saute it for 1 minute and then add 1 cup of slices onions and fry till it becomes golden brown
  • To that now add 1 large tomato or 2 small tomatoes chopped and cook till soft
  • It’s time to add some regular spice like 1 tsp turmeric powder and 1 tsp red chilli powder and mix
  • Now add the poppy seed and mustard paste we made and mix
  • It is time to add 3 tbs beaten yoghurt now
  • Cover and cook for 10 minutes on a medium low flame
  • When everything is mixed then add the fried eggplants
  • Coat and again cover and cook for 10 minutes on a medium low flame
  • When the oil separates add 1/2 cup of water for the gravy but if like it dry,then no need to add the water
  • Give it a quick mix and cover and cook for 7-8 minutes on a medium low to medium flame and its done
  • Let’s now dish it out and to enhance the flavor drizzle 2 tbs mustard seeds from the top
  • For the final touch add 1/4 th up of freshly chopped coriander leaves cans it’s done

We’ve added a step by step video of the recipe in our YouTube channel ๐Ÿ‘‡๐Ÿ‘‡๐Ÿ‘‡

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Don’t forget to leave your valuable comments in the comment box below ๐Ÿ˜Š

You may also like ๐Ÿ‘‡๐Ÿ‘‡๐Ÿ‘‡

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I'm foodie and want help all the foodies who finds their happiness in food

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