Monday, 3 August 2015

Doi Begun - Brinjals made in Curd gravy

Doi Begun
Doi Begun is one of my favourite Bengali dish. I had learnt this dish from my neighbour.... (Mashima) Aunty Late Mrs. Leela Nath, where I stayed after my marriage in Chembur for 9 years. She was an amazing lady with an amazing culinary skill. She and her family is more than a family to me. I had a great time with her and Baudi (Bhabhi), my best friend, her Daughter in Law) while my stay in Chembur.
6 long thin Brinjals cut lengthwise along with the steam
2 Onion sliced( optional)
2 Green chilies slit
1/2 tsp Ginger paste
1 tsp cumin seed powder
1/2 tsp Coriander powder
1 tsp Turmeric paste
1/2 tsp Chilli powder
1/2 Garam Masala powder
Salt to taste
1 tsp Sugar
1/2 cup Curd
1/2 tsp Cumin seed
1 Bay leaf
Mustard oil for shallow frying
Few Coriander leaves Chopped

Take the brinjals and marinate it with salt and 1/2 tsp turmeric powder. Take a fry pan. Add mustard oil for shallow fry. Heat the oil till smoking point. Fry the brinjals on medium flame till brown in colour. Keep it aside. Remove excess oil from the pan. Keep just 2 tbsp oil. Add cumin seeds and bay leaf. Let the cumin seed crackle. Add ginger paste. Sauté it for few seconds.
(Add the onions. Fry the onion till translucent.) - Optional
Beat the curd. Add the curd. Add salt, sugar, turmeric powder, chilli powder, cumin seed powder, coriander powder, chilli powder and garam masala powder. Sauté it for 3 to 4 minutes. Add 2 to 3 tbsp water. Mix the gravy. Simmer for 2 minutes. Add fried brinjals, cover and cook on low flame for 5 minutes. Doi Begun is done. Garnish with coriander leaves, serve it with hot rice.

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