Tuesday, June 8, 2010

Doi Begun / Eggplant in yoghurt sauce

Adapted from http://kichukhonn.blogspot.com/2008/08/doi-begun-dahi-baingan.html

Brinjals  ... cut into thick roundels and marinated with salt and turmeric, red shilli powder, a little sugar
2 cups Yoghurt,
2 tsp besan,
Oil to deep fry the brinjals
1 tbsp oil,
A few curry leaves,
mustard seeds,
Whole dry red chillies,
Around 2 tbsp sugar.
Heat enough oil ( preferably mustard oil ) and deep fry the brinjals .

Mix the besan and sugar with the curd and add a pinch of turmeric to it. Mix well with a little water till smooth. Heat the cooking oil and add the mustard seeds, curry leaves and chillies.
Now add the curd and cook on a low flame till it comes to a boil.
Keep stirring till you get the desired consistency ( it should not be too watery) and add the fried brinjals.
Cook for some more time

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