In Bengali it is called ‘Begun’ which can be loosely translated as one with ‘no-virtue’! However, the dishes that can be made with this vegetable, can be so yummy that none will dare to call it be-gun’! I’m talking about brinjal or eggplant and my latest rendezvous with it is called ‘Doi-Begun’, or brinjal in curd-curry; a perfect summer delicacy when served with hot steamed rice or chapati/roti. To add more taste plus visual delight, I sprinkled the finished dish with poppy seed, a total Bengali effect! 🙂
Here goes the recipe:
- 2-3 eggplants
- Mustard/Refined Oil for deep frying
- 1 tea-spoon cumin seeds
- 1-2 green chilli
- 1 ½ table-spoon of ginger paste
- 150-200 gm curd/plain yoghurt
- 1 table-spoon sugar
- 1 tea-spoon turmeric powder
- 1 tea-spoon red chilli powder
- Poppy-seed/coriander leaves
How to cook:
Slice the eggplants in round shape and marinate with salt and turmeric powder. Set this aside for 5-10 mins.
Heat oil in a wok/pan and deep fry the marinated eggplant pieces.
Add a pinch of salt and the sugar into the curd/yoghurt and make a fine paste.
Heat fresh oil again in a pan/wok and add the cumin seeds. Wait till these splatter and then add green chilli and ginger paste. Fry for 1-2 mins and add red chilli powder, salt and turmeric powder.
Add the battered curd and mix well with the fried masala. Next add the fried eggplant pieces and just half a cup of water. Adjust the taste which should be a mix of tangy-spicy with a light dash of sweet. Cover with a lid for 3-4 mins until the gravy is thick.
Garnish the dish with poppy-seeds/coriander leaves.
Enjoy with steamed rice or chapati. 🙂