Doi Begun

Doi Begun - Plattershare - Recipes, food stories and food lovers
Doi Begun is one of my favourite Bengali dish. I had learnt this dish from my neighbouring (Mashima) Aunty. This is a gravy dish made with Brinjal and Curd. It can be served with hot steaming rice.
4.40 from 5 votes
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Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Bengali
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 8


  • 6 Long Thin Brinjals Cut Lengthwise Along With The Steam long thin brinjals cut lengthwise along with the steam
  • 2 Onion optional sliced
  • 2 Green Chillies slit
  • 1/2 tsp Ginger Paste
  • 1 tsp Cumin Seed powder
  • 1/2 tsp Coriander Powder
  • 1 tsp Turmeric Paste
  • 1/2 tsp Chilli Powder
  • 1/2 Garam Masala
  • 1-2 tsp Salt or as per taste
  • 1 tsp Sugar
  • 1/2 cup Curd
  • 1/2 tsp Cumin Seed
  • 1 Bay Leaf
  • Mustard Oil for shallow frying
  • 1-2 leaves Coriander chopped


  • Take the brinjals and marinate it with salt and 1/2 tsp turmeric powder.
  • Take a fry pan. Add mustard oil for shallow fry. Heat the oil till smoking point.
  • Fry the brinjals on medium flame till brown in colour. Keep it aside.
  • Remove excess oil from the pan. Keep just 2 tbsp oil.
  • Add cumin seeds and bay leaf. Let the cumin seed crackle.
  • Add ginger paste. Sauté it for few seconds.
  • (Add the onions. Fry the onion till translucent.) - Optional
  • Beat the curd. Add the curd.
  • Add salt, sugar, turmeric powder, chilli powder, cumin seed powder, coriander powder, chilli powder and garam masala powder. Sauté it for 3 to 4 minutes.
  • Add 2 to 3 tbsp water. Mix the gravy. Simmer for 2 minutes.
  • Add fried brinjals, cover and cook on low flame for 5 minutes.
  • Doi Begun is done. Garnish with coriander leaves, serve it with hot rice.

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4.40 from 5 votes

Sumitra Chowdhury
Sumitra Chowdhury

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