Eggplant in sweet gravy of white curd (Bengalis call it Doi Begun) is a lesser known dish cooked using minimal spices. As yoghurt gives the cooling effect, people prefer to have it in the summer. Many people in Bengal make it with a sweet gravy, but mine is light yet tangy.
Doi Begun is very easy to cook. The freshness of the ingredients would take you breath away. You can serve it with hot rice or chapatis. If you wish you can serve it chilled. For that you need to keep the Doi Begun in Refrigerator for 30 minutes.
Required ingredients:
4 eggplants
200 gram of white curd
1 medium size onion sliced
1 tsp of turmeric powder
2 tsp of cumin seed
2 tsp of salt
1.5 tsp of each powder (coriander powder, chilli powder, garam masala)
Water for making gravy
Oil for cooking
Method followed:
1. Cut each eggplant into two equal size pieces. Spread turmeric powder and salt over those pieces and rub them well. Keep them aside for few minutes.
2. Heat oil in a deep-bottom frying pan and fry those eggplant pieces properly and set aside.
3. Now fry sliced onion in the same oil until it gets the color like golden brown. Once done, keep them aside.
4. Set another pan on the oven and roast cumin seeds. Allow it to cool and them grind it into smooth powder.
5. Take yoghurt in a bowl and add roasted cumin powder, turmeric powder, coriander powder and salt to yoghurt and beat finely. Add little water if you want to make it little thinner. Keep it aside for few minutes.
6. Heat the pan and pour half of the diluted yoghurt. Once it starts boiling, add fried eggplants. Then pour rest of the yoghurt on the top. Turn off the heat. Spread a pinch of garam masala on the top.
7. If you want to serve it chilled, keep it in refrigerator for 30 minutes.
For other eggplant recipes click here
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