Doi begun recipe with step-by-step pictures. Doi begun is a delicious Bengali eggplant dish, fried eggplant slices are simmered in a spiced yogurt gravy. In this recipe, the eggplants are baked instead, making this a much lighter version.
Hi guys!!
Hope everyone has been doing great! Apologies for disappearing off the blogging radar! As I had mentioned earlier I was in India, enjoying my vacations and of course being pampered with all the homemade food 😀 So cooking was off the list! Now that I’m back to the US, I still ain’t cooking a lot, as my mum is here, been enjoying the food she’s cooking!! I hope to post every few days, but I’ve been so lazy!! Sigh! I sure will catch up with all your wonderful posts soon 🙂
So today I have yet another recipe from the Bengali cuisine to share with you – Doi begun! Doi means yogurt and begun is eggplant/aubergines/brinjal in the Bengali dialect! This is a pretty simple, straightforward dish, where fried eggplant pieces are cooked in a spicy, sour and delicious yogurt curry, with a tiny hint of sweetness!
Generally, eggplant tends to guzzle up oodles of oil whilst frying, so I’ve baked them instead! And I can say it works well for this recipe too 🙂
This Doi Begun recipe was shared by my virtual yet very close friend Ujjaini on my foodie group, and I fell in love with the whole look of the dish. I had to try it out! I’ve tried it before at home following her recipe and really loved it, it’s quite different from the usual eggplant dishes that I’ve tasted! So thought it was worth sharing 🙂
Doi Begun is really hearty vegetarian dish, that is perfect for your Meatless Mondays meals or regular weekday meals. Enjoy it hot with some steamed rice or any flatbread of your choice.
Here it is, let’s see how to make doi begun!
Table of Contents
YOU MAY ALSO LIKE THESE DELICIOUS EGGPLANT RECIPES
- Hyderabadi Bagara Baingan
- Bharli Vangi (Maharashtrian style stuffed baby eggplants)
- Smoky baba ganoush
- Goan eggplant pickle
STEP BY STEP INSTRUCTIONS TO MAKE BENGALI DOI BEGUN | EGGPLANT CURRY
1.Preheat the oven to 375 F.Wash and pat dry the eggplant. Cut into 1/2 inch rounds, marinate with 1/2 teaspoon turmeric powder and salt. Brush with mustard oil and bake for about 25 minutes until cooked and brown, turning sides midway.
2.In a bowl mix all the red chilli powder, remaining 1/2 teaspoon turmeric powder, coriander powder, and sugar along with the curd. Mix well and add 1/2 cup water, mix to make a lump free smooth paste.
3.Heat oil in medium heat in a heavy bottomed pan, drop in the mustard seeds. Once they splutter add in the ginger paste and Saute until the raw aroma goes away.
4.Take the pan off the heat, after about a minute, pour in the curd mixture mixing continuously. Transfer the pan back on the stovetop, and cook until oil separates. This will take about 2-4 minutes.
5.Add the green chilies, mix well.
6.Add in the eggplant. Cook until it has soaked in some gravy. Check for seasonings, adjust with salt if required. Once done garnish with cilantro leaves! Serve with rice or any other flatbread.
HOW TO MAKE DOI BEGUN | BRINJAL CURD CURRY?
Doi Begun Recipe (Bengali Style Eggplant In Curd Gravy)
Ingredients
- 12 oz / approx 350 grams eggplant/brinjal/aubergines, about 1 big eggplant
- 1 tbsp ginger paste
- 1/2 cup yogurt, at room temperature
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp sugar
- Handful cilantro/coriander leaves
- 3 green chillies
- 2 tbsp Mustard oil, plus more as required for brushing the eggplant slices
- Salt, to taste
Instructions
- Preheat the oven to 375 F.Wash and pat dry the eggplant. Cut into 1/2 inch rounds, marinate with 1/2 teaspoon turmeric powder and salt. Brush with mustard oil and bake for about 25 minutes until cooked and brown, turning sides midway.
- In a bowl mix all the red chilli powder, remaining 1/2 teaspoon turmeric powder, coriander powder, and sugar along with the curd. Mix well and add 1/2 cup water, mix to make a lump free smooth paste.
- Heat oil in medium heat in a heavy bottomed pan, drop in the mustard seeds. Once they splutter add in the ginger paste and saute until the raw aroma goes away.
- Take the pan off the heat, after about a minute, pour in the curd mixture mixing continuously. Transfer the pan back on the stovetop, and cook until oil separates. This will take about 2-4 minutes.
- Add the green chilies , mix well.
- Add in the eggplant.C ook until it has soaked in some gravy. Check for seasonings, adjust with salt if required. Once done garnish with cilantro leaves! Serve with rice or any other flatbread.
Notes
This recipe has been featured as one of Helen’s favorite eggplant recipe’s in her site www.well-beingsecrets.com. If you are looking for more delicious eggplant recipes, then head on here to discover new & interesting ones 🙂 Thank you very much, Helen, for featuring this recipe in your site.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]
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Regards,
Freda
I have to make this
I hope you get a chance to try it out 🙂
That is just yum!
Thanks dear 🙂
Looks super Yummy..will surely try this
Thanks Gloria! Hope you like it too 🙂
I’ve recently developed an affinity for eggplant, after learning that eating them is beneficial for my blood type. When I saw this recipe, I wanted to drop everything and start cooking. I’m studying the recipe as we speak and should be trying it out this Sunday. Thanks, so much, Feda. xo
Most welcome 🙂 Eggplant is such a versatile veggie! Glad you liked the recipe, hope you enjoy making it:) Please do share your feedback whenever you try it !
This looks delicious. I have been enjoying eggplant from the farmers market and this gives me something new to try! Enjoy your time with your mom!
Thanks Cynthia 🙂
This looks like a delicious eggplant dish- can’t wait to give it a try!!!
Thank you Deborah ! Hope you like it 🙂
Lovely site, and yummy recipes. I am following your blog and would like to know if you may be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?
Have a look at:
https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments of this post, with a link to your recipe, if you’re interested. That will be just fantastic. Hope to hear from you soon ?
Hi ! Thanks for the follow! I would love for this recipe to be featured , chicken seekh kebabs ; https://aromaticessence.co/2015/09/09/chicken-seekh-kebab/
Regards , Freda
Just came across your blog and I love this recipe!
Thanks a lot ! Appreciate you stopping by 🙂
Absolutely tempting post!! Glad to see you back with this fab recipe. You have tempted me to try this soon. Have a fab time with your mom.
Thanks a lot dear ?
…..and what a comeback Freda, we’ve missed you. Loving this eggplant recipe in a rich yogurt sauce. I love the color of the gravy, some nice white rice would go down real well with that wonderful dish. I’ll definitely be trying this pronto. It must be nice to take a nice long vacation in India, did you visit Goa at all? And how lucky are you that Mom’s back with you, gosh that’s just wonderful. I can imagine the aromas in your kitchen as you both share your expertise. Well done!
Hi Loretta! Thanks so much 🙂 Yes it’s great to have mom for some months here, this is her first visit here:) We did visit Goa, for a short number of days though, since my hubby had to return here for work. Though I stayed back and came along with my mom 🙂
I was wondering where you had disappeared but thought you must be busy with family (& I was right 😀 ) I have never tried this dish but will definitely make it since I know only two eggplant dishes. Loved that you baked them.
Thanks a lot Shamira 🙂 I hope to visit Kolkatta some day and taste the yummy food 🙂 I have so much more on my list to try from this cuisine !
I love your receipe mam
Thank you 🙂
Sounds so lovely! Welcome back Freda 🙂 🙂
Thank you dear 🙂
Th is a fun recipe for eggplants. Looks so heart-warming.
Thank you Chris 🙂
Welcome back! This dish looks super tasty!
Thank you so much Kathryn 🙂 Hope you’ve been doin great!
have to try this yumm
Thanks Lynn 🙂
Lovely recipe, Freda! Welcome back! I’ve missed your beautiful posts!
Thanks so much Laura 🙂
This dish looks so very delicious. I just need a recipe at Ginger paste, can you help?
Hi! thanks Irene. Sure, peel the skin of the ginger, cut into small pieces, and make a fine paste using very little water little at a time. If you are making a big batch, transfer the paste to a container and pour some hot vegetable oil so that it lasts longer, without the oil you can use the refrigerated paste within a week, you can also transfer the ginger paste to ice cube tray, freeze and then transfer individual portions to a zip lock bag. Hope this helps 🙂
Absolutely mouth watering!! I can’t wait to try this recipe! And lucky you.. you just came back from a fabulous vacation in India and now your mom is with you!! Enjoy
Thanks so much Archana! Yes still gotta learn so much from her 🙂 Thanks for your wishes 🙂