|Published||Oct 6, 2011||Cooking Time||10 Minutes|
|Recipe Type||Appetizers||Preparation Time||5 Minutes|
|Ingredient||Brinjal Eggplant||Standing Time||10 Minutes|
This is a very simple bengali recipe which goes well with rice, roti and parantha. It takes 10-15mins to prepare and tastes very good. One can cook it without having deep knowledge on cooking.
Recipe of Egg with Brinjal or Eggplant
|Ginger - Garlic Paste||1||Teaspoons|
|Garam Masala Powder||1||Teaspoons|
|Brinjal Or Eggplant||200||Grams|
1. Cut the brinjal into small cubic pieces. Fry it in oil till it turns soft and keep it aside. 2. Make bhujji of eggs. Beat the eggs on a bowl and add 1/4 tsp salt. Heat oil, pour the egg on it. When it starts getting semi-solid, stir it, so that it breaks into small pieces. Take aside when it gets into almost solid stage. 3. Heat oil in a pan, put the cut onions and stir it until light golden color. Put ginger-garlic paste and stir it to mix well. 4. Cut green chilli into pieces and add to it. Continue frying till oils come up. 5. Put the fried brinjal and garam masala powder and keep on stirring. 6. Mix the salt and sugar to it and after 2mins add the egg bhurji to it and stir it for another 1min. 7. Ready to eat. 8. Serve with Roti or Rice or Paratha
This recipe is known as Dim-Begun. I am not sure if it is my Mom-invented recipe or a traditional one. My Mom use to cook it. and I learn from my mom over phone when I cam abroad and felt like making a quick sabji with brinjal.