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Wednesday, 5 April 2017

Doi Begun / Dahi Baingan (Eggplants in Yoghurt Gravy - Bengali Style)


          This is just a simple and an yummy Bengali style eggplant curry in yoghurt sauce. In this type of preparation, I have used baby eggplants, but thickly sliced roundels can also be used. There are many version to this particular recipe and it is also popular in many other states too. 

          It is best relished with plain steamed rice. But there is absolutely no harm in having with any type of flavoured rice or flat bread. So to make this awesome dish, do check a step by step method with pictures.









  • 8-10 baby eggplants

Stuffing - 

  • 1 tsp. panch phoron powder (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds)
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste

Gravy - 

  • 4 tbsp. mustard oil
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 2 bay leaves
  • 1 dry red chili
  • 1 mace
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tsp. garam masala powder
  • 1 tsp. red chili powder
  • salt to taste
  • 1 cup yoghurt
  • 1 tbsp. coriander leaves, chopped






          Rinse the eggplants and pat dry. Make a slit lengthwise on each of them. In a bowl, mix together all the mentioned ingredients meant for the stuffing.

          Smear some of the stuffing in the slits of the eggplants. Heat 2 tbsp. oil in a kadai / pan and fry the stuffed eggplants by covering with a lid, till they are almost cooked. Flip them over gently at intervals.

          Remove them on to a plate with a slotted spoon. Heat remaining oil and temper with the bay leaves, dry red chili, cinnamon, cardamoms, cloves, mace and cumin seeds.

          Saute for a few seconds. Then add the onion and fry till it turns light brown. Add the ginger-garlic paste and all the dry spices mixed with some water.

          Fry till the oil separates. Add the yoghurt and give it a stir. Slowly drop in the fried eggplants and some water.

          Cover and simmer on a medium flame for 4-5 minutes. Switch off the flame and add the coriander leaves. Serve as a side dish with plain steamed rice or any flat bread.





                 In a bowl, mix together all the mentioned ingredients meant for the stuffing.




                      Rinse the eggplants and pat dry. Make a slit lengthwise on each of them. 




                               Smear some of the stuffing in the slits of the eggplants. 





    Heat 2 tbsp. oil in a kadai / pan and fry the stuffed eggplants by covering with 
a lid, till they are almost cooked. 



Flip them over gently at intervals.



                               Remove them on to a plate with a slotted spoon. 



               Heat remaining oil and temper with the bay leaves, dry red chili, cinnamon, 
               cardamoms, cloves, mace and cumin seeds. Saute for a few seconds. 



                              Then add the onion and fry till it turns light brown. 




                   Add the ginger-garlic paste and all the dry spices mixed with some water.



                               Add the yoghurt and give it a stir. 




               Drop in the fried eggplants & some water. Cover and simmer on a medium flame 
               for 4-5 minutes. 



  Switch off the flame and add the coriander leaves. 




Serve as a side dish with
 plain steamed rice or any flat bread.










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