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Lacto



Newsgroups: rec.food.recipes
Distribution: world
From: Shyamala Parameswaran <U15297@uicvm.uic.edu>
Date: Sunday, 29 Mar 1992 11:05:15 CST
Subject: LACTO: Doi Begun (Eggplants with Yogurt)
Summary: orig. subject: More Bengali Curries II
Archive-Name: recipes/lacto/doi-begun
Keywords: recipe lacto doi begun
Followup-To: rec.food.veg
Organization: University of Illinois at Chicago
Approved: aem@mthvax.cs.miami.edu


from Meenakshie Dasgupta's Bangla Ranna (Bengali Cooking):

Doi Begun (Brinjals with Yogurt)

500gms small round brinjals cut in four lengthwise
a pinch of turmeric paste
oil for frying brinjals
2 T pure ghee or butter
250 gms or 1 cup dahi
1/2 t chili powder
2 T cumin seeds, roasted and powdered
salt to taste
1/2 t sugar

Rub the turmeric and a little salt on the brinjals. Fry in hot oil
until well browned. Drain off oil.

In a wok, heat 2 T ghee. Add the fried brinjals. Whip together salt,
sugar and dahi and add to the pan. Stir and mix well. Cook for 10
minutes over a low flame. Before removing from fire, sprinkle with
powdered cumin.

Note: do not reheat.

Serves 4-6

******

Shyamala Parameswaran




doi begun Recipe

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