This traditional Bengali dish is made of yoghurt and brinjals. Savour it rice or chapattis or even hot puris.
4 small Brinjals (Eggplants)
1 bunch of fresh green leafy coriander
1 tbsp freshly ground roasted cumin powder
1 tsp mustard seeds
1 tbsp Red chilli powder
Salt to taste
2-4 tbsp sugar
1 tbsp Turmeric powder
2 whole dried red chillies
250 grams Yoghurt
Cut the brinjals into about 1cm thick slices. Rub turmeric powder and red chilli powder and a pinch of salt on either side of the slices.
Heat a shallow pan, add a drizzle of vegetable oil and shallow fry the brinjal.
While the brinjals are in the pan, add the sugar, yoghurt and salt to taste to a kadhai on low heat.
Stir the yoghurt till smooth, then add 1 tsp red chilli powder and the cumin powder.
Once the brinjals are done, add them to the yoghurt mixture, and mix.
Adjust salt, and add chopped cilantro.
For the tadka, heat some oil, add mustard seeds and whole red chillies. When they crackle, add to the yoghurt and brinjal mixture. -Sprinkle a pinch of cumin powder and red chilli powder.
The dish can be served with plain rice, chapati or by itself. It also goes deliciously with parathas.
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