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 😀 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 🙂
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 🙂
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 quite different from the usual eggplant dishes that I’ve tasted! So thought it was worth sharing 🙂
Here it is ! Let’s see how to make doi begun !
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 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’s in her site www.well-beingsecrets.com. If you are looking for more delicious eggplant recipes, then head on here to discover new & interesting ones 🙂 Thank you very much Helen for feauturing this recipe in your site.
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