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How to make it

  • How to make Doi Begun/ Brinjal Curd/ Eggplant Yogurt Bengali recipe?
  • First wash the Eggplants in cool water. Now take a knife and remove the flower part from the Eggplant one by one keeping the stalk intact and cut one side horizontally from the middle of the Eggplants/ Brinjal.
  • Now mix half of all masala (Graram Masala, Chili powder, Salt, Turmeric powder, Cumin powder, Coriander powder) and pour inside the Eggplant one by one and greasing it properly.
  • Heat the pan with oil and add Eggplant one by one. Fry those Eggplants until it become soft and turn brownish yellow. Now take bowl and remove from heat.
  • Now add Cloves, Cardamom and Cinnamon in the pan. Fry them for smell purpose. Add Nigella seed as per your taste.
  • Add onion paste and stir it well. Fry until get a brownish color.
  • Add Turmeric powder, Chili powder and Ginger garlic paste. Mix it properly and fry them well.
  • Add some spicy before we prepared.
  • Add yogurt and mix it well. Now add salt as per your taste. Keep it for few minutes for fry. Be sure, cook for about 3 minutes in low flame.
  • You can add some water for more gravy.
  • Add fried brinjal/ Eggplants one by one in the gravy. Stir it gently for mixing the gravy with brinjal. Now cover & cook for about 5 minutes in low flame.
  • Doi Begun/ Brinjal Curd/ Eggplant Bengali recipe is ready.

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  • totana 4 years ago
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