Doi Begun (Eggplants cooked in Spiced Yogurt) is a very delicate flavoured traditional Bengali dish. Fried eggplant is cooked in mild, sweet, sour & tangy whole garam masala spiced yogurt curry. The best part is it comes together in less than 30 minutes. Its a no onion no garlic “niramish” preparation, you will surely fall in love with the simplicity of this eggplant preparation.
Hello my lovely friends!!
Today I am sharing a traditional yet a delicious Bengali recipe that can be prepare in a jiffy.
Doi Begun (Eggplants cooked in Spiced Yogurt)
You will be surprised if I tell you that I had this delicious eggplant preparation only after my marriage. Really!! I don’t know why mom never made this. There are many delicious ways she prepared eggplants but this was definitely not one of the ways.
Any ways I had doi begun for the first time in my in-laws house and I instantly fell in love with this amazing dish. Fell in love with the simplicity of doi begun.
In Bengali Doi means yogurt and begun means eggplants. Doi begun is extremely simple to make and the best part is it has no onion and no garlic that is it is “niramish” and can be consumed during fasts too.
The making of doi begun is as literally simple as the description. Eggplant pieces are fried and then cooked in slightly spiced garam masala flavoured yogurt. That is it. Easy right?!
If you wish to try another eggplant recipe here is a link of Kalonji baingan (Stuffed Eggplant fry) a famous Banarasi dish is an explosion of spicy and tangy flavours, made by stuffing baby eggplants (baingan/aubergine) with a medley of pickling spices and then frying in mustard oil tempered with Indian five spice (paanch phoron).
Now let’s not waste anymore time and check out the detailed step by step recipe of Doi begun.
Doi Begun | How to make Bengali style Doi Begun
- 1 large Egg plant/Begun/Aubergine (arnd 400 gms)
- 2/3 Cup Thick yogurt
- 3/4 tsp Maida/besan *** (this is optional. mix with the yogurt to avoid curdling)
- 1 Tsp Ginger paste
- 3-4 Green chillies Slit
- 1/2 tsp Chilli powder
- 1/2 tsp Turmeric powder (plus 1/2 tsp extra for marinating the eggplants)
- 1/2 tsp Cumin seed
- 1 inch stick Cinnamon
- 2-3 Cardamom
- 3-4 Cloves
- 1-2 Bay leaves
- 1 tsp Sugar
- Salt as per taste
- 1 1/2 tbsp Mustard Oil/Veg oil
- Veg oil for frying the Eggplant slices
- Coriander leaves chopped
- Wash and cut the eggplant into roundels or long length wise. Marinate the eggplant with little salt and turmeric and keep it aside for 5 minutes.
- Heat enough oil in a large pan and fry the eggplants until it's soft and golden brown. Drain and keep aside. (If you don't like it fried, you can also brush the eggplants slices some oil and bake it in the preheated oven at 200 °c for 25-30 minutes)
- In a bowl beat the yogurt along with salt and sugar and maida/besan if using and 1/3 cup of water and keep aside.
- Heat mustard oil in a thick bottomed pan or kadhai on high heat until it’s smoking hot. Then reduce the heat. Add cinnamon, cardamom, cloves and bay leaf and cumin seeds and fry for few seconds.
- When the cumin seeds splatters add the ginger paste and green chilies and fry for 1 to 2 minutes.
- Add turmeric powder and red chilli powder and 1 tbsp of water and sauté for a few seconds. Now reduce the heat to the lowest.
- Add the beaten yogurt mixture very slowly and gently, stirring constantly. Continue cooking for 3-4 minutes. Check the seasoning.
- Now add the fried eggplants and mix it well with the yogurt gravy. Cover and cook for another 3-4 minutes.
- Finally sprinkle with chopped coriander leaves and serve it hot with rice or roti.
I hope you enjoy this delicious Doi Begun (Eggplant cooked in Spiced Yogurt) as much as we do!
You know what guys I would love to see your wonderful creations. If you have tried this recipe, simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Ila MungekarMay 21, 2020
Why the dshi chunks separate from the water. Every thing was okay but the dshi part.
[email protected] BongMay 21, 2020
Oh is it. The dahi must have curdled.. As I have mentioned in the recipe You should always lower the heat to the lowest setting and pour the yogurt very slowly if possible 2 tablespoons at a time whisking it continuously for sometime. Oh just a small tip whisk in 1 teaspoon of maida or besan to the yogurt before adding it to the oil..