Brinjal curry in mustard sauce

Soak the black and white mustard seeds and white poppy seeds in hot water for about two hours.

Drain through a strainer; blend the seeds with a green chili and half a teaspoon of salt, adding water a little at a time, to a smooth paste.

Pour into a bowl, rinse the jar with water into the sauce, then mix in the yogurt and turmeric powder.

Cut the brinjal lengthwise, cut each half lengthwise again, then across into fairly large pieces.

Heat the oil in a pan over medium-high heat; if using mustard oil, let it get smoking hot.

Add nigella seeds and let them splutter, add a little turmeric, then immediately the brinjals; sprinkle with salt and fry on medium-high heat until browned.

Add the mustard sauce and a little red chili powder and stir on medium-high heat a few minutes so the sauce fries.

Add the whole green chilies.

Cover, opening from time to time to stir; add a splash of warm water if the gravy gets too dry.

Add a little sugar to mellow the sharpness of the mustard; cover again until the brinjals are tender, about 10 minutes.

Taste and adjust the salt.

Optionally stir in a teaspoon of mustard oil; finish with roughly chopped coriander leaves. Serve with hot steamed rice.