Begun Dohi / Eggplants with Curd

Begun Dohi / Eggplants with Curd

 

Ingredients:

Eggplants slices                                  of 2 eggplants

Onion slices                                        of 2 onions

Black Pepper Powder fine                   1 tbsp

Oil                                                        2 tbsp

Curd                                                    1 cup

Fresh Coriander Leaves                     1 tbsp

Ginger-Chilli Paste                              1 ts

Turmeric Powder                                 ½ ts

Cumin Seeds roasted                          1 ts

Red Chilli Powder                               1 ts

Garam Masala                         ½ ts

Salt to taste

 

Method:

In a small bowl, mix Salt and Black Pepper Powder. Apply this mixture on Eggplants slices and Onion slices. Leave for approx 10 minutes.

 

Heat Oil in a pan. Add Onion slices and Eggplant slices. Fry well stirring and turning over occasionally to get fried all sides. When ready, keep a side.

 

In a bowl, take Curd. Add Salt, Roasted Cumin Seeds, Turmeric Powder, Red Chilli Powder and Gigner-Chilli Paste. Mix well slowly. Keep a side.

 

In a serving bowl, make layers of Eggplants slices and Onion slices. Pour curd on them. Sprinkle Garam Masala, Red Chilli Powder and Fresh Coriander Leaves.

 

Put the bowl in a freezer for 20-30 minutes to chill the stuff.

 

Serve chilled.

 

Enjoy Begun Dohi…Eggplants chilled with Spiced Curd…That’s Bengali Style…

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