Northeast Cuisine

Dahi Begun/ Aubergine in Curds Recipe

Dahi Begun is a Bengali preparation and can be enjoyed with both Rice or Roti. I picked this recipe from a friend Nidhi Ark in the food groups that I manage of Facebook. It is a very simple and easy dish and delicious as well. I have tweaked it a bit to suit our taste. Ingredients : 5 medium sized Brinjals/Aubergine cut lengthwise 1/4 tsp Haldi/ Turmeric powder 1 cup curds whisked well 1 tsp Jeera /Cumin seeds 1 dry red chilly 1 Bay leaf 3 tbsps Oil A pinch of Hing/Asafoetida 1/4 tsp Garam masala 1 inch piece ginger grated 1/4 tsp Chilly powder 3 green chillies slit Salt 1 tsp sugar Coriander leaves for garnish Method: Marinate the sliced Brinjal with Haldi and salt for about ten minutes. Heat oil in a pan and roast them to a golden brown. Drain and keep aside. In the same oil add the Jeera , Hing, Dry red chilly and Bay leaf. Saute for a minute and then drop in the grated ginger and slit green chillies. Saute for a minute again and drop in a glass of water. Bring to a boil. Add the curds, red chilly powder, sugar and Garam masala. Adjust salt. Stir continuously on a gentle flame till it starts boiling. Drop in the roasted Brinjal. Cover and cook for a minute. Garnish with finely chopped coriander leaves and serve hot. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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