{"id":1285,"date":"2022-11-24T12:50:05","date_gmt":"2022-11-24T07:20:05","guid":{"rendered":"https:\/\/ajantasoya.com\/shop\/?p=1285"},"modified":"2025-07-28T12:29:35","modified_gmt":"2025-07-28T06:59:35","slug":"eggplant-mustard-curry-recipe","status":"publish","type":"post","link":"https:\/\/ajantasoya.com\/shop\/blog\/eggplant-mustard-curry-recipe\/","title":{"rendered":"Eggplant Mustard Curry"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column width=&#8221;1\/3&#8243; css=&#8221;.vc_custom_1658837642445{background-color: #f7f7f7 !important;}&#8221;][vc_column_text]<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>375g- Baby eggplants<\/li>\n<li>1 medium sized Onion (thinly sliced)<\/li>\n<li>150g- Yogurt<\/li>\n<li>2 tbsp- Mustard paste<\/li>\n<li>\u00bc tsp- Nigella seeds\/Kalonji\/Kalojire<\/li>\n<li>\u00bd tsp- Kashmiri mirch powder<\/li>\n<li>\u00bd tsp- Sugar<\/li>\n<li>\u00bd tsp- Turmeric powder<\/li>\n<li>Salt to taste<\/li>\n<li><a href=\"https:\/\/ajantasoya.com\/shop\/product\/kachi-ghani-mustard-oil\/\"><strong>Pure Mustard Oil<\/strong><\/a><\/li>\n<li>Fresh chopped coriander leaves for garnishing<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;2\/3&#8243; css=&#8221;.vc_custom_1658837699746{background-color: #ffffff !important;}&#8221;][vc_column_text]<\/p>\n<h3>How to Make<\/h3>\n<ul>\n<li>In a strainer add 2 tbsp of yellow and 2 tbsp black mustard seeds (50:50), wash under running water, and grind with one green chilli to a smooth paste by using your food processor. Or else, you can use ready to use mustard powder. If cooking with the mustard seeds powder, use 2 tbsp of it and follow the package instructions for dissolving.<\/li>\n<li>Wash and cut eggplant vertically into wedges.<\/li>\n<li>In a bowl whisk the yogurt. Add mustard paste, turmeric powder, kashmiri mirch powder, and salt. Mix well and keep aside.<\/li>\n<li>Over medium heat add <a href=\"https:\/\/ajantasoya.com\/shop\/product\/kachi-ghani-mustard-oil\/\"><strong>Pure Mustard Oil<\/strong><\/a> in a deep frying pan\/kadai. Add eggplant wedges and saut\u00e9 until golden in colour. Remove from the heat and keep aside.<\/li>\n<li>Add 1\u00bd tbsp oil to the kadai and temper with nigella seeds. Next to add sliced onions and saut\u00e9 over medium heat until light brown. Lower the heat, add 1\/2 cup of water into this. Now add the yogurt mixture, sugar, and green chillies. Mix gently.<\/li>\n<li>Cover and cook over low heat for 10-12 minutes or until the curry thickens. Now add the eggplant slices and sugar into the curry, mix slowly, and cook uncovered for 5-6 minutes. Remove from the heat.<\/li>\n<li>Drizzle mustard oil on top and garnish with chopped coriander leaves. Serve hot as a side with rice, dal or have it with roti\/paratha\/phulka etc.<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column width=&#8221;1\/3&#8243; css=&#8221;.vc_custom_1658837642445{background-color: #f7f7f7 !important;}&#8221;][vc_column_text] Ingredients 375g- Baby eggplants 1 medium sized Onion (thinly sliced) 150g- Yogurt 2 tbsp- Mustard<\/p>\n","protected":false},"author":1,"featured_media":1298,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[63],"tags":[],"class_list":["post-1285","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Eggplant Mustard Curry | Spicy &amp; Flavorful Recipe<\/title>\n<meta name=\"description\" content=\"Enjoy the rich flavors of eggplant mustard curry. 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