Maushumi r Doi Begun (aubergine with Yoghurt-a recipe by Maushumi)
Maushumi, a friend of mine astounded
me with her Doi Begun (aubergine with Yoghurt). She grew up in Orissa and
shared with us the amazing recipe that belongs to the state. When I saw the
picture of her dish, I knew it was something that I would definitely cook, and
rather soon. But the dish over exceeded all my expectation
We Bengalis cook aubergine with
mustard, yoghurt and sometime even with Kasundi (fermented or pickled mustard
sauce, very traditional mustard sauce from West Bengal). I love aubergine
cooked with Doi (yogurt) and Shorshe bata (mustard paste). But this dish….
ohhhhhhhhhh ummaaa.. is the right expression!!! Simple to make, looks beautiful
& stunning and taste…. Ohhhhhh… I do not have words to describe it.
I am in love with it. When I eat
it for the first time last weekend, the newness of the taste, the minimalism of
the ingredients, layered texture and freshness of spices took my breath away. Since
then I have cooked the dish three times already, treated friends and would
treat to few more.
I am giving almost exact recipe
from Maushumi with little changes in the quantity as I made to suit my palate.
Please please, give dish a try.. Otherwise,
you would be missing something out of the world.
Ingredients:
1-aubergine/begun/brinjal/eggplant,
cut into round slices
1-teaspoon
turmeric
½-chili
powder
1-cup
yoghurt, I used Greek fat free. You can use hang curd or any other you like.
½-musterd
seeds
7/8-curry
leaves (you can buy them at any Indian/Sri Lankan shop)
½-inch
finely chopped ginger
2/3-dried
red chili
Pinch
of Heeng (Asafoetida, this is the first time
ever I used heeng ever in my life)
Salt to taste
Oil to fry the aubergine as well as
for later use
1. Soak the
aubergine in salt water for 1 hour, so that it takes less oil to fry
2. Take them
off the water and Marinate the aubergine with turmeric, chili and salt
3. Heat oil
in a frying pan and fry the aubergine until both sides are dark brown and
aubergine is soft like cotton
4. Place the
fried aubergine in a serving bowl
5. Beat the
yoghurt with salt and keep aside
6. Heat little
more oil in a pan
7. Add mustard
seed and fry until they starts to splatter
8. Add the dried
red chili, ginger and fry until ginger
is almost golden brown
9. Add curry
leaves and fry so that now ginger is crispy and curry leafs are fried but yet green
10. Add heeng
and take off the fire in 10 secs
11. Now spread
the yoghurt over the fried aubergine so that they are fully covered
12. Spread the
fried spices over the yoghurt like in picture
13. Serve
with white boiled rice and enjoy the bliss!
Note:
after adding the yoghurt, do not cook or warm the dish as it might curdle the
yoghurt
About the Author
1 comments
It looks delicious and I would like to try it out. Your recipe states ½-chili powder and ½-mustard seeds- can you please specify whether you mean tea spoon or table spoon? Thanks!
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