Deem Begun (Bengali style eggplant & egg dish) | How to make Deem Begun (Bengali style eggplant & egg dish)

By Madhumita Pyne  |  22nd Oct 2016  |  
4.5 from 2 reviews Rate It!
  • Deem Begun (Bengali style eggplant & egg dish), How to make Deem Begun (Bengali style eggplant & egg dish)
Deem Begun (Bengali style eggplant & egg dish)by Madhumita Pyne
  • Prep Time

    40

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

58

2

About Deem Begun (Bengali style eggplant & egg dish) Recipe

This is one of the first recipes I learned from my mother because I liked it so much!

Deem Begun (Bengali style eggplant & egg dish) is a popular aromatic and delicious dish. You can try making this amazing Deem Begun (Bengali style eggplant & egg dish) in your kitchen. This recipe requires 40 minutes for preparation and 30 minutes to cook. The Deem Begun (Bengali style eggplant & egg dish) by Madhumita Pyne has detailed steps with pictures so you can easily learn how to cook Deem Begun (Bengali style eggplant & egg dish) at home without any difficulty. Deem Begun (Bengali style eggplant & egg dish) is enjoyed by everyone and can be served on special occasions. The flavours of the Deem Begun (Bengali style eggplant & egg dish) would satiate your taste buds. You must try making Deem Begun (Bengali style eggplant & egg dish) this weekend. Share your Deem Begun (Bengali style eggplant & egg dish) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Madhumita Pyne for inputs. In case you have any queries for Deem Begun (Bengali style eggplant & egg dish) you can comment on the recipe page to connect with the Madhumita Pyne. You can also rate the Deem Begun (Bengali style eggplant & egg dish) and give feedback.

Deem Begun (Bengali style eggplant & egg dish)

Ingredients to make Deem Begun (Bengali style eggplant & egg dish)

  • eggplant 1 large
  • onion 2 medium
  • egg 1
  • mustard Oil 2 tbsp
  • chilli powder 1 tsp
  • turmeric 1/2 tsp
  • salt to taste

How to make Deem Begun (Bengali style eggplant & egg dish)

  1. Peel the skin of the eggplant and chop it into tiny pieces. The smaller you cut them, the faster they will cook.
  2. Put them in a large bowl and sprinkle about 1 tbsp of salt and mix well. Keep this aside for 30 min. The salt will draw out the bitter moisture from the eggplant. Rinse them well before using and pat dry. Skip this step if in a hurry.
  3. Finely chop the onions. Again, the smaller the size, faster they will cook.
  4. Heat the oil in a pan and add the onions. Once they become translucent, add the eggplant. Add turmeric, chilli and salt and mix well so the spice coats everything evenly. Cover and cook on medium flame for about 10 min.
  5. After 10 mins, the eggplants will also become translucent. Mash them with the ladle. You can also use a potato masher here if you are fancy. Cover and cook for another 10 mins.
  6. The onion and eggplant should have cooked down to one homogeneous mass by now. Beat 1 egg lightly with a pinch of salt and add to the pan. Stir the egg evenly through the eggplant.
  7. Cook for another 10-15min stirring the mix occasionally. How long you do this is really up to you. The egg will be cooked within 5 mins and it will be ready to eat. But I like to cook it longer to get a darker color.
  8. Serve it with steamed rice or hot chapatti.

Reviews for Deem Begun (Bengali style eggplant & egg dish) (2)

Sangeeta Neogy2 years ago

Reply

Taahira Laiq2 years ago

so lovely!
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