Deem Begun

Recipe by: Mala D

I don't know why we Bengalis call the brinjal "be-gun" ie without any virtue/quality when this "crowned" vegetable is used so extensively in our cuisine--fried, roasted, boiled, curried and so on! To appeal to fussy eaters, it is even used in non-veg preparations. This is one such recipe, courtesy of my ma-in-law's friend, Mrs Roy from Chandigarh. No copy rights issue here!

Ingredients:

Begun (aubergine, eggplant): 1 big size, about 300 gms
Onion: 1 medium size
Egg: 1 large size
Green chillies: 2-3 nos
Ginger: 1-1/2 inches
Mustard oil: 2 tbsp
Desi ghee: 1 tsp
Bay leaf: 1 large
Cardamoms: 4-5 nos
Cinnamon stick: 1, about 2 inches
Cumin(jeera) seeds: 1/2 tsp
Salt: to taste
Turmeric(haldi) powder: 1 tsp
Garam masala powder: 1/2 tsp


Method:
Cut the brinjal into small pieces, soaking them in a little water to ensure they don't turn dark. Wash thoroughly, drain & keep aside.
Chop the onion finely & grate the ginger. Heat oil in a deep pan till it reaches smoking point. Lower the flame & add bay leaf, cardamoms, cinnamon & cumin seeds. As they splutter, add chopped onion & toss them. Add grated ginger & fry for about a minute & then add the chopped brinjal pieces. Mix well. Add salt, turmeric powder & chopped green chillies. Cover & cook till brinjal turns soft. Now put on sim, & quickly break the egg over the curry & mix it really fast, ensuring it coats most of the brinjals. Increase the flame & keep turning the curry. Add the desi ghee & garam masala powder & coat it all over. Close the flame. It really cooks fast.
Serve it hot with rice/ chapati/parathas.