To the 'gooni' JB...the Doi Begun!

I promised the fascinating JB of the wonderful blog, Emancipation of Eve, that I would chip in with a recipe for her yummy new food blog, every now and again...like once in a pink moon, or something. Well, the pink moon doth shine and since she asked me about a particular 'doi begun' (brinjals with yogurt/curds) recipe, which I happened to mention in the comments section, I thought, 'Why not?'

So JB my dear, this one's for you...

DOI BEGUN
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!