Doi Begun Recipe (Bengali Style Eggplant In Curd Gravy)
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.
Servings 3 people
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
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml