Begun Dohi – Eggplants with Curd

Begun Dohi – Eggplants with Curd

Prep.5 min., Cooking time 3 min. for 2 Persons


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



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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