Doi Begun Recipe (Bengali Style Fried Eggplant In Curd Gravy)
Fried brinjal slices cooked in yogurt, chillies and mild spices
Doi Begun Recipe is a mild flavoured Bengali Style Eggplant in Curd Gravy. Usually, not much spices is added into the dish and made by blending the spices into a yogurt based gravy and cooking the fried brinjals along with it. Though traditionally these brinjals are deep fried, you can shallow fry them with less oil. Flip each slice to the other side when you notice that the eggplants are fried on one side and cook further till the other side is done. This delicious dish has the wonderful aroma and texture of these fried eggplants/baingan and the sour tinge of yogurt spiced with green chillies.
Serve Doi Begun Recipe (Bengali Style Eggplant in Curd Gravy) along with a meal of steamed rice and Bengali Luchi Recipe (Traditional Bengali Style Fried Puffed Indian Bread), along with Choto Aloor Dum Recipe (Bengali Style Baby Potato Stir Fry) on sides.
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4 Servings
Ingredients
- 1 Brinjal (Baingan / Eggplant)
- 2 cups Curd (Dahi / Yogurt) , whisked
- 1 teaspoon Ginger , grated
- 3 Green Chillies , slit
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Cumin seeds (Jeera)
- Salt , to taste
- 1 teaspoon Sugar
- Coriander (Dhania) Leaves , a few, chopped to garnish
- 1 tablespoon Mustard oil
- Oil , for frying/shallow frying
How to make Doi Begun Recipe (Bengali Style Fried Eggplant In Curd Gravy)
To begin making Doi Begun Recipe (Bengali Style Eggplant in Curd Gravy), wash and cut the eggplant into thin round slices.
Sprinkle with a little salt and turmeric powder. Heat oil for frying in a wok.
Deep fry the eggplant slices from both sides. Drain on paper towel and set aside. (You can also shallow fry the brinjal slices instead. Flip when you see that the bottom side is browned and crisp and cook on the other side too)
Heat mustard oil in another pan or wok on a medium heat. When the oil is hot, add cumin seeds on low heat. Let them splutter.
Now add ginger and green chillies, stir a bit till the ginger is mellowed and the raw smell goes.
Now add salt, sugar, turmeric and chilli powder and saute a bit till combined. Take care not to burn the mixture.
Add in the whisked yogurt and half a cup of water to it.
Stir the mixture, cook for a quick boil on medium heat. Now add the fried eggplants.Stir and cook for a minute so that the flavours seep in a bit.
Serve Doi Begun Recipe (Bengali Style Eggplant in Curd Gravy) along with a meal of steamed rice and Bengali Luchi Recipe (Traditional Bengali Style Fried Puffed Indian Bread), along with Choto Aloor Dum Recipe (Bengali Style Baby Potato Stir Fry) on sides.
Doi Begun Recipe (Bengali Style Fried Eggplant In Curd Gravy) is part of the Beat The Heat With Summer Vegetables
