This Begun Posto is a fresh take on the classic Bengali curry. Made from a combination of poppy seeds, aromatic cardamom and other freshly ground spices, this curry is simply sublime!

Begun Posto

We had a verrrry Science-y weekend! I know, it was Easter and we were supposed to have an egg-y weekend but…me being me! We visited the Perot Museum of Nature and Science and then we had a mad-Scientist movie marathon. The Imitation Games, The Theory of Everything and then A Beautiful mind. Phew! I had so much of Math and Science shoved at my face that I thought I was in the 8th grade again. Well, that’s good I guess; thinking that I am the 8th grade again, because the calendar surely does not think so. It seems to be reminding me every day, “Muhahahaha! Your birthday is here. Yet again!”.

 That’s right people. It’s my birthday month and I am getting older. I don’t know if it is a sad thing really because I seem to be in a Zen-zone! I like myself better than I did in the 8th grade but I definitely would like more time on hand to do more stuff in life.  Anyhoo, I am digressing again.


The Scienc-y week was amazing. Totally unplanned and spontaneous; but amazing. How is that related to today’s Begun Posto? For starters, I don’t think it is the authentic Begun Posto. It is my version of Begun Posto, my creation. Get it? The Scienc-y thingy here; how I decided to develop my ‘theory of everything’ in the kitchen? 😀

Now, just because I call it my version does not mean I have gone all Einstein on this. It still has the main ingredient, begun alias brinjal alias eggplant as the hero aaannd it has the posto or poppy seeds allowing the hero to shine.

Begun Posto

So…. What I am trying to say is, whether you are a Bengali who knows how deee-lious the authentic Begun Posto is or you are a non-Bengali who has never heard of it before and are thinking “What in the holy God’s name is that?!!”, you are sure to lick this bowl of curry, clean!

Vegan Eggplant Curry

If you are looking for more curry recipes, you might enjoy these:

Bhali Vangi

Dhingri Matar

Lasooni Methi Paneer

Here is the recipe for:

Begun Posto


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 2-3



    For the Masala
  • 3 green cardamom pods, cracked
  • 2 tbsp poppy seeds
  • 1 tbsp coriander seeds
  • 1 tsp black peppercorns
  • 1 tbsp ground turmeric
  • 4 large garlic cloves, peeled and slivered
  • 1" chunk of ginger
  • For the Curry
  • 3 cups diced eggplant (brinjal)
  • 3/4 cup diced onions
  • 2 green chilies slit open (thai chilies)
  • 1 1/2 cup coconut milk
  • Upto 1 cup water
  • 3 tablespoons oil
  • 3 tbsp ghee (oil if vegan)
  • Salt to season
  • Cilantro for garnish


  1. Blend all the ingredients meant for the masala into a fin paste using water as required.
  2. Heat the oil in a pan and roast the diced eggplant cubes with a pinch of salt and a pinch of turmeric.
  3. Sauté the eggplants until they turn golden brown on all sides.
  4. Transfer the pan-roasted eggplants to a dish and set aside.
  5. Heat the ghee (or oil) in the same pan, Add the diced onions and cook till they turn translucent.
  6. Add the masala paste, salt and mix well. Roast the masala for a min on medium high heat.
  7. Add the coconut milk and roasted eggplant cubes and cook until the curry begins to simmer.
  8. Depending on how thick the curry is, add extra water in small amounts as required until the desired consistency is achieved.
  9. Turn the heat off and garnish with cilantro.

My Take:

You can increase the number of cardamoms to about 6 or 8 if you like the flavor. Personally, I like it keep it at 4.

You can also increase/decrease the spice levels of this curry by adjusting the quantity of black peppercorn or green chili without changing the flavor.

Yummily Yours'


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