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CUISINE

Doi Begun/Brinjal in Curd/Eggplant in Yogurt

Ingredients:

• Brinjal or Eggplant (round)    -   1 large
• Cumin seeds                          -   1/2 tsp
• Green chili (slitted)                 -   3
• Ginger paste                           -   1 tsp
• Turmeric powder                     -   1tsp
• Red chili powder                     -   1/2 tsp
• Curd                                         -   200 gms
• Salt ( as per taste)
• Sugar 1 tsp
• Mustard oil
• Fresh coriander leaves (Chopped)

Method:

1. Cut Brinjal into round pieces and add turmeric powder and salt . Mix it well and keep it for marinate .
2. Heat oil in a pan and fry those brinjal pieces until it becomes soft and turn  brownish yellow.
3. Heat oil in a pan and add cumin seed. When seeds splutters, add ginger paste and fry for a couple of minute. Add chopped green chili, turmeric powder, red chili powder and little water. Fry the masala for sometime and then switch reduce  the flame. Now  beat the curd (yogurt)with salt and sugar and add gently to the masala. Stir gently for a couple of minutes.
4. Add fried brinjal pieces. Mix it with the gravy and cover it. Let it cook for another couple of minutes. Add Chopped coriander leaves. Remove from fire.

Garnish it with coriander leaves and serve with hot plain rice.

Watermelon mint cooler

Ingredients:

• Watermelon (deseeded and cut into cubes)    3 cups
• Fresh mint                                                            1 tbsp
• Lemon juice                                                         1tsp
• Honey                                                                   1tbsp

Method:

1. In a blender add watermelon cubes and mint leaves and blend  them to make juice.
2. Now add honey and lemon and mix it  well with the juice.
3. Pour the juice in a glass and add crushed ice or ice cube.

Garnish with mint leaves and your watermelon mint drink is ready to serve.

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