Doi Begun Recipe (Bengali Style Fried Eggplant in Curd Gravy)
A quintessential dish from Bengali cuisine, Doi Begun is a mildly flavored, aromatic dish that perfectly balances the smoothness of yogurt with the delicate, earthy taste of fried eggplants (baingan). This Bengali-style eggplant in curd gravy is a delightful side dish, where fried eggplants are simmered in a subtly spiced yogurt-based gravy, making it a perfect accompaniment to steamed rice. The slight tanginess of yogurt, combined with a hint of spices and the savory taste of fried eggplants, creates a comforting dish full of layers of flavors.
This recipe offers a lighter twist on the traditional method by providing an option for shallow frying the eggplants, making it slightly healthier but still full of rich flavor. With the use of fresh green chilies, cumin seeds, and mustard oil, this dish becomes a true embodiment of Bengali culinary simplicity and charm.
Cuisine: Bengali Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 medium-sized brinjal (eggplant) |
| Curd (Dahi / Yogurt) | 2 cups, whisked |
| Ginger | 1 teaspoon, grated |
| Green Chillies | 3, slit |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Coriander (Dhania) Leaves | A few, chopped (for garnishing) |
| Mustard oil | 1 tablespoon |
| Oil | For frying/shallow frying |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions
-
Prepare the Brinjal:
Start by washing the brinjal thoroughly and cutting it into thin round slices. Sprinkle a pinch of salt and turmeric powder on the slices and set them aside for 5 minutes to allow the flavors to infuse. -
Fry the Eggplants:
Heat oil in a wok or deep pan for frying. Once the oil is hot, deep fry the brinjal slices, flipping them until they are golden brown on both sides. Alternatively, you can opt for shallow frying by adding just a little oil and flipping the slices once you notice one side is crispy. Once done, remove the fried eggplants and place them on a paper towel to drain excess oil. -
Prepare the Gravy:
In another pan, heat 1 tablespoon of mustard oil on medium heat. Once the oil is hot, add cumin seeds and let them splutter. Follow with grated ginger and slit green chilies, sautΓ©ing them until the ginger becomes soft and the raw aroma fades. -
Spices and Yogurt:
Now, add salt, sugar, turmeric powder, and red chili powder to the pan. Stir well to combine all the spices, ensuring they don’t burn. Once the mixture is fragrant, pour in the whisked yogurt and add about half a cup of water. Stir continuously to mix the yogurt with the spices and bring it to a quick boil over medium heat. -
Simmer the Eggplants:
Once the gravy reaches a boil, add the fried eggplants to the pan. Gently stir to coat the eggplants with the curd gravy. Let it cook for a minute so that the flavors meld together. -
Garnish and Serve:
Once the Doi Begun is ready, transfer it to a serving dish and garnish with freshly chopped coriander leaves for an added touch of freshness. This dish pairs beautifully with steamed rice and makes a great accompaniment to other Bengali dishes such as Choto Aloor Dum (Bengali Style Baby Potato Stir Fry) and Bengali Luchi (Traditional Fried Puffed Indian Bread).
Tips for Perfect Doi Begun:
- Shallow Frying: While deep-frying is traditional, using less oil for shallow frying makes this dish slightly healthier without compromising the taste. Just be sure to flip the slices when they are browned on one side.
- Curd Consistency: The consistency of the yogurt-based gravy should be smooth and slightly runny. You can adjust the water accordingly.
- Mustard Oil: Using mustard oil is a key ingredient in this Bengali recipe. Its sharp, pungent flavor is essential to achieving the authentic taste of Doi Begun.
This Doi Begun is a soul-soothing Bengali dish that brings out the beauty of simple ingredients. The richness of the yogurt and the soft texture of the fried brinjals make this a dish that complements any meal, elevating it with its vibrant, yet mild, flavor profile. Perfect for a side dish, this recipe will transport you to the heart of Bengal with every bite.
