Doi begun( eggplant cooked in yogurt sauce)


Hi guys!!

Hope everyone has been doing great! Apologies for disappearing off the blogging radar! As I had mentioned earlier I was in India, enjoying my vacations and of course being pampered with all the home made food πŸ˜€ So cooking was off the list! Now that I’m back to US, I still ain’t cooking a lot, as my mum is here, been enjoying the food she’s cooking!! I hope to post every few days, but I’ve been so lazy!! Sigh! I sure will catch up with all your wonderful posts soon πŸ™‚

So today I have yet another recipe from the Bengali cuisine to share with you – Doi begun ! Doi means yogurt and begun is eggplant/aubergines in the Bengali dialect! This is a pretty simple , straightforward dish , where fried eggplant pieces are cooked in a spicy, sour and sweet yogurt gravy!
Generally eggplant tends to guzzle up oodles of oil whilst frying , so I’ve baked them instead! And I can say it works well for this recipe too πŸ™‚
This recipe was shared by my virtual yet very close friend Ujjaini on my foodie group , and I fell in love with the whole look of the dish ! I had to try it out ! I’ve tried it before at home following her recipe and really loved it ,it’s Β quite different from the usual eggplant dishes that I’ve tasted! So thought it was worth sharing πŸ™‚
Here it is ! Let’s see how to make doi begun !

Recipe :
12 oz / approx 350 grams eggplant( brinjal ) ( about 1 big eggplant )
1 tablespoon ginger paste
1/2 cup yogurt (dahi)
1 teaspoon Kashmiri red chili powder
1 teaspoon coriander (dhania) powder
1 teaspoon turmeric powder
1 teaspoon mustard seeds
1 teaspoon sugar
Handful cilantro leaves
2/3 green chillies
Mustard oil , as required
Salt to taste

1. 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.

2. In a bowl mix all the red chilly 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.
3. 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 Β goes away.

4.Lower the heat and pour in the curd mixture mixing continuously. Cook until oil separates. This will take about 2-4 minutes.
5. Add the green chilies , mix well.

6. Add in the eggplant .Cook 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 flat bread.



This recipe has been featured as one of Helen’s favorite eggplant recipe’sΒ in her siteΒ If you are looking for more delicious eggplant recipes, then head on here to discover new & interesting onesΒ πŸ™‚ Thank you very much Helen for feauturing this recipe in your site.

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  1. Archana says:

    Absolutely mouth watering!! I can’t wait to try this recipe! And lucky you.. you just came back from a fabulous vacation in India and now your mom is with you!! Enjoy

    • Freda Dias says:

      Hi! thanks Irene. Sure, peel the skin of the ginger, cut into small pieces, and make a fine paste using very little water little at a time. If you are making a big batch, transfer the paste to a container and pour some hot vegetable oil so that it lasts longer, without the oil you can use the refrigerated paste within a week, you can also transfer the ginger paste to ice cube tray, freeze and then transfer individual portions to a zip lock bag. Hope this helps πŸ™‚

  2. Smiling Notes says:

    I was wondering where you had disappeared but thought you must be busy with family (& I was right πŸ˜€ ) I have never tried this dish but will definitely make it since I know only two eggplant dishes. Loved that you baked them.

  3. Loretta says:

    …..and what a comeback Freda, we’ve missed you. Loving this eggplant recipe in a rich yogurt sauce. I love the color of the gravy, some nice white rice would go down real well with that wonderful dish. I’ll definitely be trying this pronto. It must be nice to take a nice long vacation in India, did you visit Goa at all? And how lucky are you that Mom’s back with you, gosh that’s just wonderful. I can imagine the aromas in your kitchen as you both share your expertise. Well done!

    • Freda Dias says:

      Hi Loretta! Thanks so much πŸ™‚ Yes it’s great to have mom for some months here, this is her first visit here:) We did visit Goa, for a short number of days though, since my hubby had to return here for work. Though I stayed back and came along with my mom πŸ™‚

  4. cookandenjoyrecipes says:

    Lovely site, and yummy recipes. I am following your blog and would like to know if you may be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at: and leave me a note in the comments of this post, with a link to your recipe, if you’re interested. That will be just fantastic. Hope to hear from you soon ?

  5. Sabiscuit says:

    I’ve recently developed an affinity for eggplant, after learning that eating them is beneficial for my blood type. When I saw this recipe, I wanted to drop everything and start cooking. I’m studying the recipe as we speak and should be trying it out this Sunday. Thanks, so much, Feda. xo

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