Eggplant In Spiced Yogurt | Dahi Baingan | Doi Begun

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Almost in every state of India, you can find different variety of this dish. They have their own style of making doi begun or dahi baingan. So this is a recipe where you can do a lot of combination.
Basically the brinjal or baingan or begun are sliced neither thick nor thin. Then they are cooked & topped with a spicy flovured yogurt. Also some tempering of cumin seeds, mustard seeds, curry leaves, dry red chilies in oil is added to this dish. But here in this recipe, I have not used the tempering part. The yogurt used here gives the cooling effect. The taste is wonderful and goes very well as a side dish with rice or paratha. This recipe is very sophisticated but very simple to make.
So lets see the method of preparation !
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Ingredients
- Brinjal / eggplant medium 2 no.
- Yogurt 1 cup
- Turmeric powder 1 tsp
- Red chili powder ½ tsp
- Roasted cumin powder 1 tsp
- Chat masala 1 tsp
- Coriander leaves For garnishing
- Salt As needed
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Instructions
- First wash properly and then cut the brinjals or baingans or eggplants or begun into about 1 cm thick round slices.
- Marinate those slices with turmeric powder, red chili powder and salt. Keep aside.
- Heat a pan and shallow fry the brinjal slices with a drizzle of oil.
- Meanwhile in a bowl, take yogurt. Add in roasted cumin powder, red chili powder, chat masala. Beat well.
- Arrange the shallow fried brinjal slices in a serving plate and top with flavored yogurt.
- Sprinkle some roasted cumin powder & red chili powder, garnish with coriander leaves and serve hot !
Notes
- Some tempering (oil, cumin seed, mustard seed, curry leaves and dry red chili) can also be added to yogurt.
- Prefer to serve these doi begun or dahi baingan hot.
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