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.
Sunday, January 6, 2013
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