Doi Begoon (Eggplant in Curd)

Ingredients for 4 people

Eggplant – 500 gm          Cumin seed – 1 tspn (for tempering)

Onion – 4 in number       Sugar – 2 tspn

Ginger – 1 inch piece       Salt to taste

Garlic – 4 flakes              Turmeric – a pinch

Curd – 400 gm                Red chilli powder – a pinch

Coriander seed – 1tspn    Coriander leaves fresh – 100 gm

Cardamom big – 2           Cooking oil – 40 ml

Method –

1.     Wash and cut eggplant into roundels and rub turmeric and salt; keep aside

2.     Grate onion

3.     Grind together garlic, ginger, coriander seed to fine paste

4.     Beat curd well adding salt and half of the sugar to it, keep aside

5.     Heat oil, add eggplant, fry till light brown and remove from fire

6.     In the remaining oil add cumin seed and crushed big cardamom

7.     Add grated onion and stir. When onion starts to turn light brown in colour add turmeric, red chilli powder and paste of garlic, ginger and coriander. Stir well on medium flame, sprinkling water from time to time

8.     Add remaining sugar and fried eggplant

9.     Add salt and little water. Cover with a lid and bring it to only one boil. Immediately remove from fire.

10.   In a deep serving bowl spread half of the beaten curd and on that layer keep one layer of prepared eggplant. Pour the rest of curd to cover the eggplants

11.   Finely chop the fresh green coriander leaves and spread over the curd. Serve with rice or chapatti.