Friday, December 16, 2011

Doi Begun Recipe

This traditional Bengali dish is made of yoghurt and brinjals. Savour it rice or chapattis or even hot puris.


4 small Brinjals (Eggplants)

1 bunch of fresh green leafy coriander

1 tbsp freshly ground roasted cumin powder

1 tsp mustard seeds

1 tbsp Red chilli powder

Salt to taste

2-4 tbsp sugar

1 tbsp Turmeric powder

Vegetable oil

2 whole dried red chillies

250 grams Yoghurt


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.

The dish can be served with plain rice, chapati or by itself. It also goes deliciously with parathas.


rawtherspices said...

SA Rawther Spices is the largest processor and exporter of black pepper and dry ginger in India, apart from having a good track record in the international trade of coffee, turmeric, cloves, chillies, nutmeg and other products.

Botanical names: Capsicum Annum
Family name: Solanaceae
A member of the Capsicum family, there are over 200 different varieties of chillies in the world. Having a mild to strong hot taste it is used in almost every cuisine-Indian, Chinese, Mexican, Japanese. Chillies have two characteristics, one their colour because of the pigment called Capsanthin in it and two the biting pungency because of Capsaicin, on the basis of which the varieties differ and so its demand.


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More