Doi begun posto (Eggplant in poppy yogurt paste)

This dish looks best with baby eggplant, slit on four sides and stem intact (pictures below). I had an overstock of Chinese eggplant and decided to work with those.

Method:

1. Clean the eggplant and cut into strips (slit the eggplant with stem intact if you are using baby/Indian eggplant). Fill salt, coriander powder, and Kashmiri chili powder inside the eggplant. Deep fry in a wok. Take out and drain on a paper towel if you feel the need. 
2.  In a non-stick, use 2 tsp oil from the frying and fry nigella seeds and slit green chilies. Keep the chilies aside.
3. Add dry ground poppy and cashews. Toast a bit. Add about a cup of warm water. Cook through.
4. Whisk 1 tbsp yogurt with a little water so that no lumps remain, cook it in the wok, add the fried eggplant. Add a bit of ghee, taste for salt.

You can bake the recipe in an oven too (after you have sauteed the eggplant first).

Version 2: I made them with baby eggplants, and they look pretty. Also, I used Methi (fenugreek) seeds for tempering and ground cumin with the yogurt sauce, as suggested by my aunt.

Don't forget to fry the baby bottoms if you are shallow frying them

A tastier version with more gravy and deep-fried eggplants (Updated on: Jan 3, 2017)