Eggplant has been one of my favorite veggies though my husband who does not like it much keeps saying it is 'begun', meaning of no quality in Bengali! So I never miss an opportunity to make baingan when he is not around and I am with friends who relish it as much I do. In one such recent gathering we made this typical Bengali dish which I learnt from my mother in law.
Serves: 4-5 persons
Preparation Time: 5 mins
Cooking Time: 20 mins
Ingredients:
1 medium sized eggplant/ baingan, cut horizontally in round medium sized pieces.
1 cup vegetable oil (Bengalis SHOULD use mustard oil for the authentic taste we like ;))
1 cup yoghurt
4-5 green chillies
1 1/2 teaspoon mustard seeds
1/2 tsp sugar
Salt to taste
Serves: 4-5 persons
Preparation Time: 5 mins
Cooking Time: 20 mins
Ingredients:
1 medium sized eggplant/ baingan, cut horizontally in round medium sized pieces.
1 cup vegetable oil (Bengalis SHOULD use mustard oil for the authentic taste we like ;))
1 cup yoghurt
4-5 green chillies
1 1/2 teaspoon mustard seeds
1/2 tsp sugar
Salt to taste
Cilantro, to garnish
Method:
- Heat oil in pan and deep fry eggplant /baingan. I just learnt that a friend's mom who makes this dish often actually shallow fries the baingan, making it the healthier option.
- Arrange baigan in a glass container and soak/drain oil in paper towel (the healthier option).
- Blend yoghurt, chillies, mustard seeds, sugar and salt. Add water to blender to make the gravy thinner.
- Pour gravy on baigan.
- Garnish with cilantro. This dish tastes the best when complimented with hot rice.
Enjoy :)
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| Doi begun with bhaat ...aaah!!!!! |
Ajanta from Amherst
I make this regularly at home. In fact, I grill the begun in the oven for 15-20 minutes and then add it to the doi. I also use paanch phoron for the tadka and throw in a few curry leaves at times :)
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