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"doi begun bengali doi begun - www.kitchenmai.com"
Kitchen Mai

Doi begun (Bengali aubergine in yoghurt curry)

Doi begun or Bengali aubergine in yoghurt curry is a classic! This is a recipe that needs most basic ingredients and turns them into a fantastic dish!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Bengali, Indian
Calories: 243
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium aubergine (begun) around 500g
  • 1 cup yoghurt (doi) whisked
  • 1 tsp freshly grated ginger
  • 2-3 fresh green chilis slit
  • 1 tbsp turmeric powder
  • 1 tsp nigella seeds kalonji/kalo jeere
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 dried red chili
  • ½ tsp garam masala
  • 1 bay leaf
  • 1 tbsp mustard oil
  • 2 tbsp coriander leaves chopped
  • salt to taste

Equipment

  • Shallow cooking pot with lid

Method
 

  1. Wash well, pat dry the aubergines. Cut them lengthwise, in quarters and rub the salt, chili powder and half the turmeric on them
    "doi begun bengali aubergine in yoghurt curry - www.kitchenmai.com"
  2. Line them in a parchment lined baking tray and spray some cooking oil. Bake in a pre-heated oven, for 15-17 minutes or until cooked through, at 180°C. When done, remove and set aside
  3. In a cooking pan, add the mustard oil let it smoke. Reduce the flame and add the nigella seeds, bay leaf, red chilli and the ginger
  4. Once they are well roasted, lower the flame, add the whisked yoghurt, turmeric, coriander powder, chilis and salt. Stir through immediately and continuously
  5. When the oil separates add ¼ cup hot water and the roasted aubergines. Cover and cook for 5-7 minutes
  6. Once the aubergines absorb some curry, turn the flame off. Add the garam masala and the chopped coriander leaves. Keep covered for 5 minutes before serving
  7. Serve the delicious doi begun (Bengali aubergine in yoghurt curry) fresh and hot with some steamed rice. Enjoy!
    "doi begun bengali doi begun - www.kitchenmai.com"

Notes

  • Instead of baking, you can even deep fry the aubergine slices until cooked 
  • If your yoghurt is too tart, add some sugar to the sauce while cooking, balance it out
  • The doi begun tastes great with the winter produce of aubergines
  • This curry also pairs well with parathas and pooris
  •  g - grams
  • tsp - teaspoon
  • tbsp - tablespoon
  • 1 cup = 250 millilitres