I had this awesome dish called Dahi Begun that I had eaten at a Oriya friend's house. It is ideal for summers and has cooling effect on body.
Ingridents-
Take 250gms of brinjals, preferably big purple ones.
1/2 tsp nigella seeds/kalonji ( or you can use paanch phoran)
2 dry red chillies
1tbsp of oil
pich of aesofotida / hing
1 slit green chilly
Salt to taste
Some coriander
150 gms of curd.
Method.
Cut brinjals lengthwise into thin slices. In a wok, heat the oil, add kalonji/nigella seeds or paanch phoran. Add dry chillies. Let them splutter. Add hing, then add the brinjals. put the green chilly in. Saute for some time and keep the lid on it after adding salt. Ensure that the slices get cooked and remain firm. Don't overcook else they will become squishy.
Cool it and mix it curd. Serve it with rice.And garnish with little coriander.
Its quick and easy vegetable to make or should we say raita. I loved it. Hope you too like it.
Ingridents-
Take 250gms of brinjals, preferably big purple ones.
1/2 tsp nigella seeds/kalonji ( or you can use paanch phoran)
2 dry red chillies
1tbsp of oil
pich of aesofotida / hing
1 slit green chilly
Salt to taste
Some coriander
150 gms of curd.
Method.
Cut brinjals lengthwise into thin slices. In a wok, heat the oil, add kalonji/nigella seeds or paanch phoran. Add dry chillies. Let them splutter. Add hing, then add the brinjals. put the green chilly in. Saute for some time and keep the lid on it after adding salt. Ensure that the slices get cooked and remain firm. Don't overcook else they will become squishy.
Cool it and mix it curd. Serve it with rice.And garnish with little coriander.
Its quick and easy vegetable to make or should we say raita. I loved it. Hope you too like it.
