Niramish Doi Begun (Brinjal masala curry)

Name: Niramish Doi Begun (Brinjal masala curry)
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Brinjal (Baingan / Eggplant); 1 tsp mustard seeds; 1 tsp poppy seeds; 1/2 c coconut pieces; 1 cups Curd (Dahi / Yogurt), whisked; 1 teaspoon Ginger, grated; 3 Green Chillies, slit; 1/2 teaspoon Turmeric powder; 1/2 teaspoon Red Chilli powder; 1 teaspoon Black Cumin seeds; 1 tsp coriander powder; 1 tsp cumin powder; Salt, to taste; 1 teaspoon Sugar; 1 tablespoon Mustard oil; Oil, for frying/shallow frying

Lakshmi Sridharan Ph D @cook_19872338

USA

#Dec #W1
I had a Bengali friend, Shangita when I was doing my Ph. D at the univ. of Michigan. I did very little cooking in those days, I should say until I joined cookpad. She lived in the apartment opposite to mine. She often used to cook for me. She always used green chilies and sugar in her dishes. This is one of her recipes

Egg plant takes the center piece on the dining table in Bengali homes. Bengali Dahi Baingan or Niramish Doi Begun is made with yoghurt, coconut and a variety of other spices. In some locations, this is also known as dahi baigana. it has no onions or garlic, and is perfect for Durga Puja or any other puja day. In this dish, delicately fried eggplant pieces are dipped in a sauce made of yoghurt that is sweet, acidic, and somewhat spicy. You can enjoy this simple spicy dish with plain rice or flatbreads like roti, parotta, or luchi.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

2 servings

2Brinjal (Baingan / Eggplant)
1 tspmustard seeds
1 tsppoppy seeds
1/2 ccoconut pieces
1 cupsCurd (Dahi / Yogurt), whisked
1 teaspoonGinger, grated
3Green Chillies, slit
1/2 teaspoonTurmeric powder
1/2 teaspoonRed Chilli powder
1 teaspoonBlack Cumin seeds
1 tspcoriander powder
1 tspcumin powder
Salt, to taste
1 teaspoonSugar
1 tablespoonMustard oil
Oil, for frying/shallow frying
Brinjal masala curry

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Steps

20 mins

1

Soak mustard seeds and poppy seeds in 1/4c water, about 15 minutes. Blend with coconut pieces, green chili to make a smooth paste. Set aside
2

Wash the eggplant and slice lengthwise into thin slices. I always remove the seeds using a knife. Seeds make the brinjal a little bitter.
Add little salt and turmeric powder on top. In a wok, heat 2tbsp oil.
Shallow fry the pieces of brinjal. When you notice that the bottom side is browned and crisp, turn it over and continue to cook the other side. Remove and set aside
3

On a medium heat, warm the mustard oil in another pan or wok. Add the cumin seeds to the heated oil over low heat. Allow them to splutter. Add the ginger and green chilies, mix briefly to remove the raw ginger's fragrance. Stir in the coconut paste Add salt, sugar, turmeric, and chili powder now and continue to sauté until well blended. Add the yoghurt that has been whisked.
4

Continue to cook over medium low heat. Add 1/2c water. Keep stirring the liquid and quickly bring to a boil. Add the fried eggplants. Lower the heat. Add 1 tsp coriander and cumin powders. stir. Continue cooking to allow the flavors to blend a little, stir for a minute. turn off the stove
5

Transfer to a serving bowl or plate. Serve Doi Begun Recipe (Bengali Style Eggplant in Curd Gravy) with steamed rice, chapathi or parantha. Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on December 01, 2022 22:00

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography