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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.
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