So JB my dear, this one's for you...
There are two ways of making this. For the conventional method you need:
small brinjals, cut lengthwise -- 500 gms
turmeric -- a pinch
oil -- for frying
ghee/butter -- 2 tbsp
chilli powder -- 1/2 tsp (optional)
jeera/cumin powder -- 2 tbsp (dry roast the jeera and make into powder)
salt -- to taste
sugar -- 1/2 tsp
- Rub salt and turmeric on the cut brinjal pieces, fry, drain excess oil.
- Whip together till smooth, the curds, salt and sugar. Set aside.
- Heat ghee/butter and add the fried brinjal pieces.
- Add the curds. Stir and mix well.
- Let it simmer gently on a low flame for ten minutes.
- Before removing from fire, add the jeera powder and red chilli powder.
- Serve with rice.
Now for the unconventional method, which my MIL often makes:
The ingredients are the same.
- Rub salt and turmeric on the brinjal pieces, fry, drain excess oil.
- Whip together till smooth, the curds, salt, sugar, jeera powder and chilli powder.
- In the deep serving dish, arrange the fried brinjal pieces.
- Pour the curds over it.
- Garnish with a sprinkling of cummin powder and red chilli powder.
- Serve with parathas or the Bengali favourite...luchis!! (puris made from maida)
There you go JB! I hope you enjoy it!