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Doi Begun | How to make Bengali style Doi Begun

Doi Begun (Eggplants cooked in Spiced Yogurt) is a very delicate flavoured vegetarian Bengali dish. Doi means yogurt and begun means eggplant in Bengali. Fried or baked eggplant is cooked in mild, sweet sour & tangy whole garam masala flavoured yogurt curry. The best part is it comes together in less than 30 minutes.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Bengali, gluten free, Indian
Keyword: bengali style doi begun recipe, Doi begun recipe, eggplant in spicy yogurt curry, Orissa doi begun recipe
Servings: 4 people

Ingredients

  • 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

Instructions

  • 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.
    doi begun
  • 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.

Notes

***Traditionally we do not add maida/besan to yogurt but if you are scared of curdling the yogurt just whisk 1/2 to 2 tsp of maida/besan. This avoids the yogurt to curdle.