Bengali Porota, Begun Bhaja and Mishti Doi

Ingredients

• 1 large Brinjal (About 400-500g, also known as eggplant)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, but adds a classic Bengali flavor balance)
• 2 tbsp Rice Flour (For a crispy coating)
• 0.5 cup Mustard Oil (For shallow frying, essential for authentic flavor)

Instructions

1. 1

   Prepare the Eggplant

   • Wash the eggplant thoroughly and pat it completely dry with a kitchen towel.
   • Trim the stalk but you can leave the green cap on for a traditional look.
   • Slice the eggplant into uniform rounds, about 1/2-inch (1.25 cm) thick. This should yield about 8 slices.
2. 2

   Marinate the Slices

   • In a small bowl, combine the turmeric powder, red chili powder, salt, sugar, and rice flour. Mix well.
   • Generously rub this dry spice mix onto both sides of each eggplant slice, ensuring an even coating.
   • Let the marinated slices rest on a plate for at least 10 minutes. This step is crucial as it allows the spices to penetrate and draws out excess moisture, resulting in a crispier fry.
3. 3

   Shallow Fry the Begun

   • Heat the mustard oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil is ready when a pinch of the spice mix sizzles upon contact.
   • Carefully place 3-4 marinated eggplant slices in the pan in a single layer. Do not overcrowd the pan, as this will lower the oil temperature and make the bhaja soggy.
   • Fry for about 3-4 minutes on the first side, until it's deep golden brown and crisp.
   • Flip the slices gently and fry for another 3-4 minutes on the other side until tender and cooked through.
   • Repeat the process in batches for the remaining slices, adding a little more oil if the pan becomes too dry.
4. 4

   Drain and Serve

   • Once cooked, use a spatula to remove the fried eggplant slices from the pan.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with steamed rice and dal for a classic Bengali meal.

Ingredients

• 1 L Full Cream Milk (Must be full cream/whole milk for the best texture.)
• 1 cup Sugar (Divided into 3/4 cup for caramel and 1/4 cup for the milk.)
• 2 tbsp Plain Yogurt (Use thick, full-fat yogurt as a starter culture. Hung yogurt is ideal.)

Instructions

1. 1

   Reduce the Milk

   • Pour the full cream milk into a heavy-bottomed, wide pan. Bring it to a boil over medium-high heat.
   • Once boiling, reduce the heat to medium-low and let it simmer. Stir occasionally, scraping the sides and bottom to prevent scorching.
   • Continue to simmer for 35-40 minutes, or until the milk has reduced to about half of its original volume (approx. 500 ml).
2. 2

   Caramelize Sugar and Combine

   • While the milk is reducing, place 3/4 cup of sugar in a separate heavy-bottomed saucepan over low heat.
   • Allow the sugar to melt without stirring. You can gently swirl the pan to ensure even melting. Cook for 5-7 minutes until it turns into a deep, amber-colored liquid caramel.
   • Very carefully, pour the hot caramel into the reduced milk. The mixture will hiss and bubble vigorously, so pour slowly and stand back. Stir continuously until the caramel is fully dissolved.
   • Add the remaining 1/4 cup of sugar to the milk and stir until it dissolves completely. Turn off the heat.
3. 3

   Cool the Milk and Prepare Culture

   • Allow the sweetened milk mixture to cool down until it is lukewarm. The ideal temperature is between 110-115°F (43-46°C). It should feel comfortably warm, not hot, to a clean finger.
   • In a small bowl, whisk the 2 tablespoons of plain yogurt until it is smooth and lump-free. This ensures it mixes evenly into the milk.
4. 4

   Inoculate and Set the Yogurt

   • Add the whisked yogurt culture to the lukewarm milk. Stir gently with a clean spoon for about 30 seconds to distribute the culture evenly.
   • Pour the mixture into traditional clay pots (matkas) or any ceramic or glass bowls.
   • Cover the pots with a lid or a piece of aluminum foil.
5. 5

   Ferment the Mishti Doi

   • Place the covered pots in a warm, dark, and draft-free place to set for 8 to 12 hours. An oven with the light on (but turned off) or a warm cupboard are good options.
   • Do not disturb or move the pots during this time. After 8 hours, check for doneness by gently tilting a pot; the yogurt should be firm and not jiggle like a liquid.
6. 6

   Chill and Serve

   • Once the Mishti Doi has set, transfer the pots to the refrigerator.
   • Chill for at least 4-6 hours, or preferably overnight. Chilling is crucial as it firms up the texture and deepens the flavor.
   • Serve the Mishti Doi chilled, directly from the pot.