Dahi Baingan / Doi Begun Recipe

Doi Begun/Dahi Baigan Recipe

This weekend shopped a lot of vegetables especially baigan(aubergines). Looked at those black ones staring at me and questioning their role. So i made them useful by making lip smacking dahi baingan. And if you are a yoghurt lover then it will lift your tastebuds a notch higher


Ingredients:

Baingan - 200 gm
                 cut into 2"*3" long  1/2 inch thick pieces (like half a size of a marie biscuit)
Yoghurt: 150 ml
Onion : 2 Big Fine sliced
Cumin seed : 1 tsp
Coriander seed - 1tsp
Dry Red Chilly - 3 nos
Turmeric - 1 tsp
Sugar - 1/2 tsp
Oil - 2tbsp
Water - 50ml
Salt as per taste

For the seasoning:

Mustard seed - 2 tsp
Dry red chilli - 2 broken
Curry leaves - 10-12

Method:

Wash and coat the baingan in salt and turmeric. Heat oil in a kadai and fry the baingan. let the color be a little dark brown. fry the onion brown and crispy. Soak excess oil from both in a kitchen tissue paper.

Dry roast cumin, coriander and dry red chilly and make a powder. Now in a different bowl mix yoghurt and water. Add the powder salt, sugar, baingan and onions.

Now heat little oil in a tadka pan (or kadai), add mustard seed, dry red chilly and curry leaves. let it splutter and add this slowly (else the yoghurt mix can splash all around). Serve immediately.

Goes really well with biryani, pulao and even chapati

Tip:

1.Wash and pat dry the baingan to ensure there is no water left. water can make the baingan soggy while frying

2. Keep the fried baingan and onion separately and mix with yoghurt only while serving.

3. One can choose to avoid spices as per taste