Tuesday, April 8, 2008

Doi Begun (Brinjals in yoghurt)

This is a very easy recipe and one of my favourite ways of cooking brinjals. You can use either the big purple brinjals or the small ones, but not the green varieties.

1 large brinjal or 10 small brinjals
1/2 tsp mustard seeds
1 large onion, sliced
1 medium tomato, minced
Turmeric
Cumin/jeera powder
Chilli powder
Ginger garlic paste
Salt
Oil
1 or 2 Green chillies
Fresh Coriander leaves, washed


Cube the brinjal and sprinkle with salt. Leave in a colander for 15 to 20 minutes. If you're using the small ones, slit in quarters upto the stem leaving it intact on the stem.

In a wok/kadai heat oil. I used Mustard oil. Once the oil is heated well drop in the mustardseeds and let them pop. Put in the brinjals and fry well turning constantly. Let the brinjals soften a bit. Put in the onions and fry well. Add the ginger garlic paste, tomato, green chillies and the spices and stir it well. Let it cook. Beat the yoghurt with a fork and add to the kadai. Stir it well and cook covered for 5 minutes or so. Check that the brinjals are cooked through. Adjust salt. Garnish with chopped fresh coriander and serve with rotis or parathas.


I made this dish using a ready cooking paste which contained tomatoes/onions/ginger and garlic/ and a little salt


Photobucket

2 comments:

Rohini said...

Hey... you might want to add a pinch of sugar just before taking it off fire... just the way Bongs do to EVERYTHING... this is to nutralise the curd and the tomato....be careful to add just a pinch.. anything more will make it Gujrati dish!!!

Vikram said...
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