Doi Begun (Brinjal slices dipped in seasoned yogurt) ~ A perfect Summer delightFriday, May 29, 2015
I have to admit that this is not a typical Bengali Doi Begun recipe. It's more like spiced brinjal slices, dipped in seasoned yoghurt or in another word, it is brinjal raita. Raita is a dish where mostly raw vegetables are dipped in yoghurt and yoghurt is lightly seasoned with spices and herbs.
When Summer heat is taking out all of our energy and we all are almost loosing our appetite, I cook all non-spicy food for our meals and cooking what will cool our stomach. This is one such dish, which will cool your body and satisfy your soul. And you'll crave for more and more.
Curd or Yogurt is in great demand, especially in summer season. It is used to make multiple dishes during summer season in India. Curd is consumed as Yogurt rice, Lassi, Dahi Bhalla, in raita, Shrikhand, buttermilk, as a salad dressing and many more ways. Curd helps to improve the digestive system, strengthen the immune system, to cope with different stomach problems during summer season and also increases one's capacity to absorb nutrients and minerals from other foods.
This dish totally goes well with any rice dish, like Pulao or just plain rice. I took small and long brinjals for this, you can also take round fat ones and can slice it in circular shape. The most important thing is the slices should be a bit thick, so that they can keep their shape after we fry and dip them in yoghurt.
Now let's move on to the recipe.............
You Need :
Aubergine/Eggplant/Brinjal : 1 (cut into thick round slices or lengthwise)
Thick yogurt : 1 cup
Red chilli powder : 1 tsp
Turmeric ; 1tsp
Dry roasted cumin powder : 1 tsp
Salt to taste
Sugar to taste
Spices to temper ::
Ginger : 1 tbsp(finely chopped)
Curry leaves : a handful
Dry red chilli : 1-2
Asofoetida/Hing : a pinch
Red Chilli Powder : 1 tsp.
Oil to fry + 1 tblsp. to temper(use any sort of vegetable oil)
Freshly chopped coriander leaves to garnish
How To :
- Cut the eggplant and nicely rub the pieces with salt, turmeric, red chilli powder and cumin powder.
- Let the eggplant sit for at least 30 minutes or more.
- Fry the eggplant slices in batches, making sure they are not over fried. Remove on a kitchen tissue and soak excess oil.
- In a big bowl, beat the chilled yogurt with sugar and yogurt mix should ideally have a sweet-salty-tangy taste to it.
- In the wok heat 1 tblsp. the oil is smoking hot, lower the gas and add the dry red chillies (broken into halves) and the mustard them this point add the chopped ginger pieces and fry them till they change their color to golden brown but not the curry leaves and soon as the curry leaves change their color add a pinch of asofoetida and red chilli powder. Immediately take the wok off the flame.
- Pour this tempering on the yogurt dressing. Now slowly dip the fried brinjal slices in the yogurt mix, making sure the eggplant slices soak well into the yogurt sauce. Finally garnish with fresh coriander leaves.
- Serve it chilled or at room temperature, but do not reheat the dish as the yogurt might curdle.
- Goes well with rice dishes or with any meal as a side dish.