Almost in every state of India, you can find different variety of this dish. They have their own style of making doi begun or dahi baingan. So this is a recipe where you can do a lot of combination.
Basically the brinjal or baingan or begun are sliced neither thick nor thin. Then they are cooked & topped with a spicy flovured yogurt. Also some tempering of cumin seeds, mustard seeds, curry leaves, dry red chilies in oil is added to this dish. But here in this recipe, I have not used the tempering part. The yogurt used here gives the cooling effect. The taste is wonderful and goes very well as a side dish with rice or paratha. This recipe is very sophisticated but very simple to make.
So lets see the method of preparation !