Sliced eggplant pan fried in very little oil and then layered with spiced yogurt followed by a drizzle of tempered hot oil! Doi Begun is a popular Bengali eggplant curry, except I make it little untraditional way. Typically yogurt will be cooked along with the spices and eggplant. This recipe doesn’t call for that which makes it a very quick meal. It’s light on the tummy and great on warm days too.
I didn’t grow up eating doi begun that often. Also, I doubt Ma made it that much or at all. I learnt making this dish from my neighbor several years back when we had moved to India for couple years. My neighbor, who was also my chatty friend over a cup of tea, once prepared it for me. I loved it and instantly called Mom to find out how come we never ate Doi Begun as a kid? As it turns out, my brother was allergic to eggplant and I never liked the taste of eggplant. Huh!
It never fails to surprise me how our taste buds change over a period of time and age.
Well, I do enjoy eggplant a lot and this version of Doi Begun is a hit in my house. Even my kid loves it.
Ingredients for Doi Begun:
(doi meaning yogurt and begun meaning eggplant)
- Thick plain yogurt
- Cumin seeds
- Mustard seeds
- fresh mustard seeds
Finding curry leaves can be a challenge, in that case just replace with fresh cilantro leaves or discard it completely. You can try the dried curry leaves too. It will not effect the taste of the entire dish.
Can you use roast eggplant?
YES! I however don’t deep fry the eggplant. It’s just pan fried with very little oil. You can choose to roast the eggplant slices too.
When it comes to cooking eggplant, one key note to remember is to massage the eggplant slices with salt and leave it aside for about 30 minutes. This will release moisture and soften the texture and as a result it will not soak a lot of oil when frying.
Doi Begun one of those dishes that you will absolutely love on a sunny day. It’s fuss free and so quick to prepare. Allow the fried/roasted eggplant slices to soak up the essence from the spiced yogurt for about 15 minutes. Make sure you use thick Greek yogurt or hung yogurt for the perfect creamy texture.
Serving Doi Begun:
Typically we like it with rice or roti. But I have even served it with quinoa. It will also taste amazing with pita bread.
for spiced yogurt
for tempered oil