Doi Begun or Aubergines in spicy yogurt sauce is a yummy, tangy and an easy recipe made using a few spices available in your kitchen and can be assembled in 20-30 minutes.
Aubergine, a great vehicle for flavour and spice, it is native to India and is generally dark purple and glossy, though different colours exist. There are more than 10 different varieties of this fruit referred to as Eggplant, Baingan, Brinjal and Begun amongst others.
All you do is shallow fry the sliced eggplants in oil and then prepare a masala from 6-7 basic spices.
Later you just need to assemble it in layers.
Although a relatively simple dish it is extremely tasty! Its indulgent, it’s an explosion of flavours, aromas and moorish!
Tastes amazing paired with warm pittas, chappatis or paratha’s!
As a party dish, it gets cleared very quick!
2 egg plants 1cm sliced
1/2 tsp gharam masala
1 tsp chilli flakes
1 tsp chaat masala
1 tsp red chilli
1 tsp dhaniya powder
2 cups yogurt beaten. Full fat.
Salt the aubergines and fry them till golden brown. Then put aside.
In smaller pan with 3 tbsp oil fry
1 tsp of garlic and ginger paste.
Next add all spices and 1 to 2 tbsp water.
Cook of the spices now, do this on medium heat and ‘bhuna’ the spices but do not burn the spices till oil splits. Keep adding splashes of water and repeat 3 timed each time till oil floats.
Next get your serving dish.
Layer masala on the base, sparingly, then aubergines…some fresh coriander. Next
Finish with yoghurt .
Tarka…Temper to finish dish:
In your remaining aubergine oil add
2 red chillies broken, fry till dark.
Drizzle on top.
Sprinkle with Fresh coriander and chaat masala.
© Copyright, 12.2.2021 Papli Rani Dey
All Rights Reserved