Monday, July 21, 2008

Doi Begun


3-4 Japanese eggplants
1 teaspoon turmeric powder
2 onions, sliced finely
3 teaspoons cumin seeds
8 oz plain yogurt
a little water
1.5 teaspoons salt
pinch of chilli powder
pinch of garam mashla
pinch of ground corriander
Oil for frying


1. Cut the eggplants into 1/2 inch thick slices. Rub the turmeric powder and 1 teaspoon of salt on the slices of eggplant, allow to sit for about 10 minutes.

2. Heat oil in a skillet of frypan and fry the egplant slices until brown on both sides and cooked (just as you would for begun bhaja). Set aside.

3. Now fry the sliced onion on medium-low heat until golden brown (8-10 mins). Set these aside too.

4. Roast the cumin seeds, allow them to cool and them crush them or grind them into a powder.

5. Add the rest of the salt and the cumin to the yogurt and beat it, adding a little water (about 4 Tablespoons) to it to make it considerably thinner. When it is uniformly mixed set aside.

6. Now take a serving dish and arrange the fried eggplant and onions in alternating layer (it is nice if you start with a layer of eggplants and finish with a layer of onions on top).

7. Pour the diluted yogurt mix on top of the dish evenly.

8. Garnish with chilli powder, corriander powder and garam mashla.

Serve chilled.
Serves: 4 people
Serving ideas: This dish goes exceptionally well with any Biriyani.

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