Bengali Inspired · beginner
Bengali Poppy Seed Eggplant And Potato
Diced potatoes and eggplant coated in a silky, creamy ground white poppy seed paste tempered with nigella seeds.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Soak ground white poppy seed paste in 3 tablespoons warm water for 10 minutes to create a smooth emulsion.
- 02
Heat mustard oil in a wok or deep skillet over medium-high heat until shimmering.
- 03
Add nigella seeds and slit green chilies, crackling them for 15 seconds.
- 04
Add potato cubes, turmeric powder, and half the salt; sauté for 5 minutes until potato edges turn golden.
- 05
Stir in eggplant cubes and cook for 5 minutes until eggplant starts softening.
- 06
Pour in ground poppy seed paste, remaining salt, and 120 ml water, stirring gently to coat vegetables.
- 07
Cover skillet, lower heat to medium-low, and cook for 8 minutes until potatoes are fork-tender.
- 08
Uncover and cook off excess liquid for 2 minutes until poppy seed paste tightly coats the vegetables.
A LITTLE KITCHEN KNOW-HOW
Posto Bata Emulsification
Blending soaked seeds into a dense wet paste that acts as a natural thickener and creamy binding sauce for roasted vegetables.
Notes from the kitchen
- Grind poppy seeds thoroughly to produce a smooth, nutty paste base.
- Cut eggplant slightly larger than potatoes so both vegetables finish cooking at the same time.
- Original home-cooking adaptation inspired by Bengali Inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
