Doi begun posto (Eggplant in poppy yogurt paste)

Method:

• Clean the eggplant and cut into strips. Rub salt and turmeric (you won't need much turmeric if you use poppy seeds). Light fry in a wok. Take out and drain in a paper towel if you feel the need. Eggplant soak oil first, and then release it on further cooking. Be careful there not to make it too greasy.
• Whisk yogurt in a bowl so that no lumps remain, cook it in the wok, add ginger and slit green chilies (a little sugar/sugar-free if you really want it the traditional way)
• Add the fried eggplant. Then the dry ground poppy seeds. Cover and cook. Check the sauce for consistency.

Of course, you can do the whole set-up in an oven too. (after you have sauteed the eggplant first)

People often ask me how I make the poppy paste.
I prefer to dry grind it in a coffee grinder. I slip in a few cashews too and they come out fine.