Inspired by the success of my earlier recipe - Boorani Baingan ,here's another very traditional Eggplant recipe from Bengal & interestingly I have tasted similar dishes in Kashmir & Orissa difference being it prepared accordin to the tastes and flavours of the traditional communities !!
This typically Bengali way of cutting , frying & tempering done in my concoction of dhai brinjal makes a fantastic accompaniment to a rice pilau or eaten on its own almost like a raita !
The Sliced eggplant are salted & left to sweat - this is usually done to remove the tart sometimes bitter taste from brinjals , then washed to wash away the excess salt & well drained , marinated in turmeric & pan fried in very little oil . drain off on a kitchen paper & arrange on a platter , top with spiced yogurt followed and tempered with oil aromatised
with a tsp of panchporan ( to get the typical bengali flavour from this
Traditionally, Doi Begun is a popular Bengali eggplant curry but , here I have given it a twist to adapt the tastes from the curry to a beautiful party dish !
as I mentioned an Bengali version of the Irani Boorani Bangan
This recipe makes a very quick and memorable & an aesthetic addition to any simple meal meal.
My simple, quick & easy peasy recipe here makes a light on the tummy delicious lunch too when served with just a cold rice salad ....
Panch Phoran ( a mixture of 1/2 tsp each of -mustard seeds fennel,fenugreek seeds , nigella seeds & cumin seeds ) all in equal proportions . & mixed together & keep always at hand for any Tempering if you like
you will need -
•Eggplant-big purple variety seedless ones best
• Thick plain yogurt- greek yogurt
• Panch phoran
• cumin powder
* 1 kg - brinjals ( 2 big ) (approx)
* 1 cup hung yoghurt
* 1 tsp ground cumin.seeds
* 1 tsp panch phoran
* 1 tsp turmeric
* 1tsp salt
* 1/2 tsp sugar
* 1 tsp oil
* oil to shallow fry the sliced bringals
* a few curry leaves
•Spread the sliced eggplant on a colander and sprinkle the salt. Give a massage and leave it aside for 20 minutes.
* After 20 minutes, the eggplant slices should have released moisture and soften. Sprinkle the turmeric and massage it around.
* Prepare the yogurt sauce by adding the yogurt, salt, sugar and ground cumin. Whisk to mix it all together. Taste for seasoning and add any if needed. Then spread about 1/3 of the yogyrt sauce on a serving platter and keep aside.
* Place a skillet in medium heat and drizzle little oil. Layer the eggplant slices and cook for few minutes, then flip and continue cooking. You might need to drizzle little oil in between. Cook the eggplants until mild brown on each side and cooked through.
* Lay the cooked eggplant slices on the prepared platter.
* Place a small pan on medium high heat and pour the oil for tempering. Once the oil heats up, sprinkle the mustard seeds and cumin seeds, let it sizzle for a few seconds. Then scatter the fresh curry leaves and let it sizzle for few seconds.
* Switch off the heat and add the paprika/chili powder and mix it around.
* Pour half of the tempered oil to the yogurt sauce and swirl it around gently.
* Pour the yogurt sauce on the layered eggplant slices and pour rest of the tempered oil.