During our pork dinner, Shu mentioned one of his absolute favorite Bangladeshi Dishes: Bengali Style Eggplants with Tamarind Sauce. He offered to come to our house and cook it for lunch. The dish is his Mom’s recipe and is excellent. He also talked to us about the difference types of Ghee and highly recommends the use of Gawa Ghee. We will look for it.
We are anxious to make the dish now that we have the recipe. It is wonderful. He served it with Roti, that he grilled on our stove.
Bengali Style Eggplants with Tamarind Sauce ( Tetul diye Begoon)
Shuman’s Mom’s Recipe
1 and Half Lbs of Desi Eggplants (Begoon/Baingan)
Half large Onion chopped
1 Table spoon Garlic paste
1 Table spoon Ginger paste
1 Table spoon Gawa Ghee
2 Table spoon Tamarind Sauce (Tetul) mix this with 1 table spoon sugar or honey
1 Table spoon plain Yoghurt
1 Table spoon Panch Phoron or Poram (Bengali Phoron, Hindi Poram)
Fresh Cilantro
Salt to taste
Chili powder upto you.
Cut Eggplants in halves or quarters.
Heat Ghee and put in the onions, garlic and ginger for a few minutes
Put in Eggplants and stir in high heat
Add tamarind sauce and yoghurt And IF you want Chili powder
reduce heat
when almost done (Eggplants are tender) put in Panch Phoron (which has been heated)
put in Cilantro and cover to retain smell. Just place the Cilantro on top, dont mix with Eggplants.
Serve with Chapatti or plain white rice......Enjoy!
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