Doi Begun or Aubergine in yogurt gravy

“Doi begun” or aubergine in yogurt gravy is one of my favourite dishes prepared by my mother. She learned this recipe from one of her colleagues and I must be thankful to her to pass on such a lovely recipe. Many of us don’t like to have aubergine including my husband. I bet they will end up licking their fingers once they have it. This recipe is bit different from usual Bengali recipes of aubergine, requires few handful ingredients and easy to make. So just give it a try.

Doi begun or Aubergine in yogurt gravy

Doi begun or Aubergine in yogurt gravy

Ingredients to serve 3 – 4 :

  1. Aubergine (medium size) – 1
  2. Chopped onion (small) – 1
  3. Ginger paste – 1 teaspoon
  4. Chopped tomato (small) – ½
  5. Green chilli (cut into halves, lengthwise) – 2-3
  6. Plain yogurt – 2 tbspoon
  7. Black cumin seed or kalajeera – ½ teaspoon
  8. Red chilli powder – ½ teaspoon
  9. Turmeric powder – ½ teaspoon
  10. Salt and sugar to taste
  11. Cooking oil
  12. Mustard oil – 1 tbspoon

Procedure :

Cut the aubergine into half circular thick slices and smear with salt and ¼ teaspoon of turmeric powder. Keep it aside for 10-15 minutes.

Aubergine slices coated with salt & turmeric powder

Aubergine slices coated with salt & turmeric powder

Now heat 2-3 tbspoon of oil in a frying pan over medium heat and shallow fry both sides of aubergine slices till they turn just soft. Keep them aside.

Shallow fried aubergine slice

Shallow fried aubergine slice

Again heat 1 tbspoon of oil (if there is no remaining oil in the pan) and add black cumin seeds into it, saute for a while.

Then add chopped onion and fry till it becomes translucent, then add ginger paste.

As onion turns light brown add chopped tomato, salt and remaining turmeric powder and cook the mixture well.

As all the tomatoes are stewed and the mixture starts releasing oil add approx. ½ cup of water, sugar and salt (if needed).

Let the mixture boil for 1-2 minutes, then gently slide the fried aubergine slices.

Cover the pan with a lid and let it cook over medium flame.

Meanwhile beat the yogurt with little water.

Pour mustard oil into the serving bowl and spread it through out the bottom surface of the bowl. Place green chillies over it.

As the gravy thickens to your desired consistency add the yogurt and give it a good stir. Put the gas off and transfer it to the prepared serving bowl.

Serve with rice or roti.

Doi begun is ready to be served

Doi begun is ready to be served

Advertisements

5 thoughts on “Doi Begun or Aubergine in yogurt gravy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s