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