DOI BEGUN ( Eggplant In Curd )

 

Doi Begun is a Bengali preparation in which the main ingredient is eggplant. The eggplant is fried and then is added to a gravy which is thick and smooth. The very little spices do not overpower the taste of eggplant. It's a very easy dish and takes a very little time to make it.When i don't want to spent too much time in cooking this is my option ..

Ingredients: 

Eggplant (round) 1 large 
cumin seeds 1/2 tsp 
Green chili 2
Ginger paste 1 tsp
Turmeric powder 1/2tsp 
Red chili powder 1/2 tsp
Curd 200 gm 
Salt ( as per taste)
Oil (Preferably Mustard)
Fresh coriander leaves (Chopped)

Recipe :

1. Cut Eggplant into round pieces and add turmeric powder and salt .
2 Heat oil in a pan and fry those brinjal pieces until it becomes soft and turn brownish yellow.
3.Heat oil in a another pan and add cumin seed. When seeds splutters, add ginger paste and fry for a couple of minute. Add chopped green chili, turmeric powder, red chili powder and little water. Fry the masala for sometimes.
4.Now beat the curd (yogurt)with salt and sugar and add gently to the masala. Stir it for a couple of minutes.
5. Add fried brinjal pieces. Mix it with the gravy and cover it. Let it cook for another couple of minutes. Add Chopped coriander leaves.
Garnish it with coriander leaves and serve with hot plain rice or roti.