Doi Begun: Creamy Eggplant Curry (Authentic Bengali Recipe)
1 hour 20 minutes
769 reads
About Doi Begun: Creamy Eggplant Curry (Authentic Bengali Recipe)
Doi Begun, a cherished Bengali eggplant curry, holds a special place in my heart. This recipe, passed down from my beloved neighbor Mashima (Aunty), is a comforting classic featuring tender eggplant simmered in a rich, creamy yogurt gravy.The magic lies in the harmonious blend of tangy yogurt, fragrant spices like cumin and coriander, and the subtly sweet eggplant. The creamy sauce beautifully complements the melt-in-your-mouth eggplant, creating a symphony of flavors.Serve this soul-warming dish with hot, steamed rice for an authentic Bengali culinary experience. It's the perfect comforting lunch or dinner, bringing the warmth of home-cooked tradition to your table.
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Recipe Time & More
Prep20 minutes
Cook1 hour
Total1 hour 20 minutes
Ingredients
For the Eggplant
- 6 Eggplant also known as brinjal; long, cut lengthwise, medium-sized, thin
- 1 tsp Turmeric Powder haldi
- 1 tsp Salt or to taste
For the Curry
- 2 tbsp Mustard Oil or any neutral cooking oil
- 1 tsp Cumin Seeds
- 1 Bay Leaf tej patta
- 1 tbsp Ginger Paste
- 2 Onion optional, sliced
- 1/2 cup Yogurt curd, beaten until smooth
- 1 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder mirch, adjust to taste, red
- 1/2 tsp Coriander Powder dhania
- 1/2 tsp Garam Masala
- 1 tsp Sugar
- 2 tbsp Water
- 1.5 tbsp Coriander dhania, chopped, for garnish
- 2 Chili green, slit
Instructions
Prepare the Eggplant
- Marinate the eggplants with 1 teaspoon of turmeric powder and salt.
Shallow Fry the Eggplant
- Heat mustard oil in a pan until it reaches the smoking point.
- Fry the eggplants over medium heat until they are lightly browned. Set aside.
Make the Curry
- Remove excess oil from the pan, leaving about 2 tablespoons.
- Add cumin seeds and bay leaf; sauté until the cumin seeds crackle.
- Add ginger paste and sauté for a few seconds.
- (Optional: Add sliced onions and sauté until translucent.)
- Beat the yogurt until smooth and add it to the pan.
- Add salt, sugar, turmeric powder, red chili powder, coriander powder, garam masala, and green chilies. Sauté for 3-4 minutes.
- Add 2 tablespoons of water and mix well. Simmer for 2 minutes.
- Add the fried eggplants to the gravy. Cover and cook on low heat for 5 minutes.
Garnish and Serve
- Garnish with chopped coriander leaves and serve hot with steamed rice.
Recipe Notes
Expert Tips for the Best Doi Begun
- Use long, thin eggplants for best results. They cook evenly and absorb the flavorful gravy well.
- Don't overcrowd the pan when frying the eggplants. Fry them in batches to ensure even browning.
- Beating the yogurt helps to prevent it from curdling in the hot pan. Ensure it's completely smooth before adding.
- Adjust the amount of chili powder to your preferred spice level. Start with less and add more gradually.
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Recipe Nutrition
Calories: 71kcalCarbohydrates: 2gProtein: 1gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 428mgSugar: 2g
Sumitra Chowdhury
Articles: 7
6 Comments
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This is a fantastic recipe! Thanks for sharing.
This looks so inviting! I’m eager to try it.
What a great recipe! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.
Tempting dish.
What a delicious recipe! Thanks for posting.