How To Make Doi Begun/ Brinjal Curd/ Eggplant Yogurt Bengali Recipe?
From totana 7 years agoIngredients
- Onion Paste shopping list
- One bowl yogurt shopping list
- Oil ½ cup shopping list
- Ginger garlic paste tsp shopping list
- cloves 3-4 nos shopping list
- cardamom 3-4 nos shopping list
- cinnamon 2-3 nos shopping list
- Nigella seed as per taste shopping list
- chili powder 1 tsp shopping list
- Salt as per taste shopping list
- Turmeric powder 1 tsp shopping list
- Cumin powder 1 tsp shopping list
- Coriander powder 1 tsp shopping list
- Graram Masala 1 tsp shopping list
- Eggplants 6-8 nos shopping list
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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