Doi Begun
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Doi Begun is one of my favourite Bengali dish. I had learnt this dish from my neighbouring (Mashima) Aunty. This is a gravy dish made with Brinjal and Curd. It can be served with hot steaming rice.
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Ingredients
- 6 long thin Brinjals cut lengthwise along with the steam
- 2 Onion sliced optional
- 2 Green chilies slit
- 1/2 teaspoon Ginger paste
- 1 teaspoon cumin seed powder
- 1/2 teaspoon Coriander powder
- 1 teaspoon Turmeric paste
- 1/2 teaspoon Chilli powder
- 1/2 Garam Masala powder
- Salt
- 1 teaspoon Sugar
- 1/2 cup Curd
- 1/2 teaspoon Cumin seed
- 1 Bay leaf
- Mustard oil for shallow frying
- Few Coriander leaves Chopped
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Instructions
- 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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Tempting dish.