Sunday, January 6, 2013

Aubergine in Yoghurt Gravy

Again, an unusual find, by my partner during his stay in Orissa, India, traditionally called Dohi Baigono improvised with a Bengali twist by us during our stay in the UK. Dohi (doi) is yoghurt and Baigono is Oriya for aubergine or eggplant or as it is popular in India: brinjal (begun in Bengali). We noted the strange behaviour of yoghurt in heat and abstained from the curdling texture (please note, however, that the Salmon in Mustard Gravy calls for cooking the yoghurt in heat but it does not curdle at all which I suspect to be the effect of either the mustard or the vinegar, I am still investigating that one) and always added the yoghurt the last. Also, after following this recipe, if you find the gravy is too thick (especially if you're using Indian yoghurt which is so much thicker than the ones we got at Sainsbury's and other supermarkets in the UK), dilute it with cold drinking water. That's all to note, really. Hope you'll enjoy it.


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