Doi Begun by Lalia Dattagupta

 

 

Lalia Dattagupta is the Sole Proprietor of Sanskriti Kolkata, a fashion house of fusion and ethnic wear. Her creativity can be seen even in the culinary sphere.

 

 

 

Ingredients:

  • brinjal/ aubergine/ eggplant
  •  Cooking oil
  • asafoetida (hing)
  • cumin seeds
  • onions
  • garlic
  • ginger
  • spices – cumin and coriander powder, red chilli powder
  • salt
  • diced tomatoes
  • beaten curd. (If you have no curd, you may add fresh cream)
  • finely chopped cilantro / coriander leaves

 

(Now, even before I published this to the site, I shared it with my family (Whatsapp Group), and pishi, Snigdha Ganguly (my aunt) came with a feedback post. Here below is a picture from her kitchen.)

 

Method: 

  • Slice the brinjals in roundels.
  • Heat oil in a pan and fry the roundels till golden on both sides. Remove from heat and drain excess oil by placing on paper towel.
  • Now in the remaining oil in the pan add – asafoetida, cumin seeds.
  • When the seeds crackle, fry chopped onions, chopped garlic chopped ginger.
  • When there is no raw smell anymore, add the spices – cumin and coriander powder, red chilli
  • powder and salt. Cook till oil separates.
  • Now add diced tomatoes and cook till it becomes a part of the gravy.
  • Next, add beaten curd. If you have no curd, you may add fresh cream. Stir to mix well. Turn off heat.
  • Now place the fried brinjal roundels on a serving plate. With a spoon or ladle spread the gravy over the roundels covering them nicely.
  • Now garnish with finely chopped cilantro / coriander leaves, and serve with rice/ roti.