August 28, 2012

Doi Begun -Bengali Style Eggplant in Yoghurt Gravy

Eggplant has been one of my favorite veggies though my husband who does not like it much  keeps saying it is 'begun', meaning of no quality in Bengali! So I never miss an opportunity to make baingan when he is not around and I am with friends who relish it as much I do. In one such recent gathering we made this typical Bengali dish which I learnt from my mother in law.

Serves: 4-5 persons
Preparation Time: 5 mins
Cooking Time: 20 mins

1 medium sized eggplant/ baingan, cut horizontally in round medium sized pieces.
1 cup vegetable oil (Bengalis SHOULD use mustard oil for the authentic taste we like ;))
1 cup yoghurt
4-5 green chillies
1 1/2 teaspoon mustard seeds
1/2 tsp sugar
Salt to taste
Cilantro, to garnish
  • Heat oil in pan and deep fry eggplant /baingan. I just learnt that a friend's mom who makes this dish often actually shallow fries the baingan, making it the healthier option.
  • Arrange baigan in a glass container and soak/drain oil in paper towel (the healthier option).
  • Blend yoghurt, chillies, mustard seeds, sugar and salt. Add water to blender to make the gravy thinner.
  • Pour gravy on baigan.
  • Garnish with cilantro. This dish tastes the best when complimented with hot rice.
Enjoy :)
Doi begun with bhaat ...aaah!!!!! 
Ajanta from Amherst

1 comment:

  1. I make this regularly at home. In fact, I grill the begun in the oven for 15-20 minutes and then add it to the doi. I also use paanch phoron for the tadka and throw in a few curry leaves at times :)