doi begun
This dish serves 4 people - traditionally eaten as a side dish with white rice
cooking time:
~40 to 50 minutes
India (Bengal to be precise since the country has many different cuisines)
submitted by:
Arunima Ghosh
400 gm egg plant (cut in wedges)
Whole spices (1 bay leaf, 2 cardamom, 1 cinnamon stick, 2 cloves)
1/2 tsp asafoetida (skip this if you can't find)
1/2 tsp cumin powder
1/2 tsp red chilli powder (paprika powder)
160 gm Yoghurt (Not flavoured)
Salt
sugar
cooking oil (Mustard oil used traditionally but you can use any other oil)
1/2 tsp all-purpose flour
1/2 tsp garam masala
4 green chillies and ghee( again skip this if you don't like the flavour but it does make things better :-) )
2. Add the remaining salt (6 g), sugar and flour to yoghurt, and whisk until it is smooth and lump-free.
3. Heat oil in a pan. Fry the brinjal until browned. Set aside. (Use mustard oil if you want the dish to be more authentic, can totally use any other cooking oil though)
4. Temper the same oil with bay leaf, cardamom, cinnamon and cloves.
5. Lower the heat (or turn it off if the oil is too hot), and add asafoetida. (If you're using it). Fry for 30 seconds, before adding the remaining powdered spices: cumin, red chilli and turmeric. Fry on low heat for a minute.
6. Add the yoghurt mixture and stir it in vigorously until well mixed. Continue cooking until oil floats to the top.
7. Add garam masala and cook for another minute, before adding hot water.
8.Once it comes to a boil, lower the fried eggplant, and simmer on medium heat for 5 minutes.
9. Finish topping with ghee and green chillies cut in half (skip the chillies if spice is a huge problem)
Voila ! Your doi begun is ready