Doi Begun Dahi baingan eggplant with yoghurt
|Published||Feb 26, 2010||Cooking Time||10 Minutes|
|Recipe Type||Veg-Main||Preparation Time||5 Minutes|
|Ingredient||Brinjals||Standing Time||10 Minutes|
Description: Here's a lesser known Bengali dish cooked with minimal spices and very easy to make. The slight sweetness from the sugar complements the spices beautifully, and the yoghurt gives that cooling effect.
Recipe of Doi Begun Dahi baingan eggplant with yoghurt
|Red Chilli Powder||1||Tablespoons|
|Freshly Ground Roasted Cumin Powder||1||Tablespoons|
|Fresh Green Leafy Coriander||1||Bunch|
|Brinjals (Eggplants)||4 small||Numbers|
|Whole Dried Red Chillies||2||Numbers|
-Cut the brinjals into about 1cm thick slices. -Rub turmeric powder and red chilli powder and a pinch of salt on either side of the slices. -Heat a shallow pan, add a drizzle of vegetable oil and shallow fry the brinjal. -While the brinjals are in the pan, add the sugar, yoghurt and salt to taste to a kadhai on low heat. -Stir the yoghurt till smooth, then add 1 tsp red chilli powder and the cumin powder. -Once the brinjals are done, add them to the yoghurt mixture, and mix. -Adjust salt, and add chopped cilantro. -For the tadka, heat some oil, add mustard seeds and whole red chillies. When they crackle, add to the yoghurt and brinjal mixture. -Sprinkle a pinch of cumin powder and red chilli powder.
Posted Feb 26, 2010