Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Doi Begun
Sumitra Chowdhury
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
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Bengali
Servings
8
Ingredients
1x
2x
3x
6
long thin Brinjals cut lengthwise along with the steam
2
Onion sliced
optional
2
Green chilies slit
1/2
teaspoon
Ginger paste
1
teaspoon
cumin seed powder
1/2
teaspoon
Coriander powder
1
teaspoon
Turmeric paste
1/2
teaspoon
Chilli powder
1/2
Garam Masala powder
Salt
1
teaspoon
Sugar
1/2
cup
Curd
1/2
teaspoon
Cumin seed
1
Bay leaf
Mustard oil for shallow frying
Few Coriander leaves Chopped
Instructions
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.
Keyword
brinjal, curd, gravy
Tried this recipe?
Let us know
how it was!