Fried White Poppy Seed Aubergine

In Bengal, these tasty aubergine pieces are known as begun bhaja and often accompany rice and dal at the beginning of a meal. It is best to serve them immediately after cooking so they are deliciously hot. You can make them simply with turmeric, chilli powder and salt, but the white poppy seed version here, known as posto diye begun bhaja, is the one I often gravitate towards.