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Doi Begun (Eggplants in Yogurt Gravy - Bengali Style)

Sep-10-2017
Bethica Das
10 minutes
Prep Time
15 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Doi Begun (Eggplants in Yogurt Gravy - Bengali Style) RECIPE

This is just a simple and an yummy Bengali style eggplant curry in yoghurt sauce. In this type of preparation, I have used baby eggplants, but thickly sliced roundels can also be used. There are many version to this particular recipe and it is also popular in many other states too. It is best relished with plain steamed rice. But there is absolutely no harm in having with any type of flavoured rice or flat bread.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • West Bengal
  • Sauteeing
  • Side Dishes
  • Egg Free

Ingredients Serving: 3

  1. 8-10 baby eggplants
  2. Stuffing -
  3. 1 tsp. panch phoron powder (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds)
  4. 1 tsp. red chili powder
  5. 1/2 tsp. turmeric powder
  6. salt to taste
  7. Gravy -
  8. 4 tbsp. mustard oil
  9. 1" cinnamon stick
  10. 2 cardamoms
  11. 4 cloves
  12. 2 bay leaves
  13. 1 dry red chili
  14. 1 mace
  15. 1 tsp. cumin seeds
  16. 1 onion, chopped
  17. 1 tsp. ginger-garlic paste
  18. 1/2 tsp. turmeric powder
  19. 1 tsp. cumin powder
  20. 1 tsp. coriander powder
  21. 1 tsp. garam masala powder
  22. 1 tsp. red chili powder
  23. salt to taste
  24. 1cup yoghurt
  25. 1 tbsp. coriander leaves, chopped

Instructions

  1. Rinse the eggplants and pat dry. Make a slit lengthwise on each of them. In a bowl, mix together all the mentioned ingredients meant for the stuffing.
  2. Smear some of the stuffing in the slits of the eggplants. Heat 2 tbsp. oil in a kadai / pan and fry the stuffed eggplants by covering with a lid, till they are almost cooked. Flip them over gently at intervals.
  3. Remove them on to a plate with a slotted spoon. Heat remaining oil and temper with the bay leaves, dry red chili, cinnamon, cardamoms, cloves, mace and cumin seeds.
  4. Saute for a few seconds. Then add the onion and fry till it turns light brown. Add the ginger-garlic paste and all the dry spices mixed with some water.
  5. Fry till the oil separates. Add the yoghurt and give it a stir. Slowly drop in the fried eggplants and some water.
  6. Cover and simmer on a medium flame for 4-5 minutes. Switch off the flame and add the coriander leaves. Serve as a side dish with plain steamed rice or any flat bread.

Reviews (1)  

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Neha Dhingra
Sep-12-2017
Neha Dhingra   Sep-12-2017

Woww...Yummyy...

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