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!
Equipment
- Shallow cooking pot with lid
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
Instructions
- Wash well, pat dry the aubergines. Cut them lengthwise, in quarters and rub the salt, chili powder and half the turmeric on them
- 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
- 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
- Once they are well roasted, lower the flame, add the whisked yoghurt, turmeric, coriander powder, chilis and salt. Stir through immediately and continuously
- When the oil separates add ¼ cup hot water and the roasted aubergines. Cover and cook for 5-7 minutes
- 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
- Serve the delicious doi begun (Bengali aubergine in yoghurt curry) fresh and hot with some steamed rice. Enjoy!
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