You are here: Home> Indian vegetarian curry for dinner > Indian Veg Recipes > Bengali Vegetarian Recipes > Bengali vegetarian Sabzis / Veg Gravies > Doi Begun
Doi Begun | Bengali Dahi Baingan | Brinjal in curd |
Tarla Dalal
03 December, 2018
Table of Content
Doi Begun | Bengali Dahi Baingan | Brinjal in curd |
Doi Begun, also famously known as Bengali Dahi Baingan or simply Brinjal in curd, is a classic Bengali-style curry that promises a flavor burst guaranteed to energize your taste buds. This unique dish features tender eggplant cooked in a luscious curd-based gravy, resplendent with a range of synergetic sweet, sour, and spicy flavors. Interestingly, despite the absence of onion or garlic, this dish boasts a fabulous taste, proving that simplicity can indeed lead to culinary perfection.
This particular version of Doi Begun stands out as a healthier alternative to its traditional deep-fried counterparts. Instead of deep-frying, the eggplant slices are cooked on a non-stick griddle with minimum oil, significantly cutting down on fat content without compromising on texture or taste. The main ingredients for this delightful curry include 14 big brinjal (baingan / eggplant) slices, 1/2 cup whisked curds (dahi), 1/2 tsp sugar, and various spices like chilli powder, turmeric powder (haldi), along with lemon juice and besan (Bengal gram flour) for coating the eggplant.
The preparation of Doi Begun begins with getting the eggplant ready. The brinjal slices are first coated in a flavorful mixture prepared by combining chilli powder, turmeric powder, lemon juice, besan, and salt with 2 tbsp of water in a deep bowl. Once the slices are well coated, a non-stick tava (griddle) is heated and lightly greased with 1/2 tsp of oil. Half of the coated baingan slices are then arranged on the griddle and cooked, using another 1/2 tsp of oil, until they turn golden brown on both sides. This step is repeated for the remaining slices.
Simultaneously, the rich curd-based gravy is prepared. In a broad non-stick pan, mustard (rai / sarson) oil is heated, and cumin seeds (jeera) are added. Once they crackle, ginger (adrak) paste and a split green chilli are added and sautéed for about 30 seconds to release their aromas. Following this, turmeric powder, red chilli powder, and 1 tbsp of water are added, mixed well, and sautéed for 1 minute, forming a fragrant spice base.
To complete the gravy, the pre-prepared curd-sugar mixture (made by combining whisked curds, sugar, and salt) is added to the pan. This is mixed well and cooked on a slow flame for 5 to 6 minutes, with occasional stirring, allowing the flavors to meld beautifully. Finally, the pre-cooked baingan slices are added to this simmering gravy along with 1 tbsp of water. The mixture is gently stirred, covered, and cooked on a medium flame for 3 more minutes, stirring occasionally, to ensure the eggplant fully absorbs the rich flavors of the gravy.
The Doi Begun is then ready to be served hot. The aroma that wafts out of the kitchen as the curd is cooked with cumin and other spices is so appetizing that it often brings the whole family to the table much before meal-time! This dish truly stands out as a healthier, yet incredibly flavorful option, where the soft texture of the cooked eggplant perfectly complements the subtly sweet, sour, and spicy notes of the yogurt gravy, making it a beloved staple in Bengali cuisine.
Tags
Preparation Time
10 Mins
Cooking Time
23 Mins
Total Time
33 Mins
Makes
3 servings
Ingredients
For Doi Begun
14 big brinjal (baingan / eggplant) slices
1/2 cup whisked curds (dahi)
1/2 tsp sugar
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tbsp lemon juice
1/4 cup besan (Bengal gram flour)
2 tsp mustard (rai / sarson) oil
1 tsp cumin seeds (jeera)
1 tsp ginger (adrak) paste
1 split green chilli
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tsp oil for greasing and cooking
salt to taste
Method
for Doi Begun
- To make the doi begun,combine the whisked curds, sugar and salt in a small bowl and mix very well. Keep aside.
- Combine the chilli powder, turmeric powder, lemon juice, besan, salt and 2 tbsp of water in a deep bowl and mix well.
- Add the baingan slices and mix well. Keep aside.
- Heat a non-stick tava (griddle), grease it with ½ tsp of oil, arrange half the baingan slices and cook using ½ tsp of oil on both the sides till golden brown in colour.
- Repeat step 4 to make 1 more batch.
- Heat oil in a broad non-stick pan and add the cumin seeds.
- Once they crackle, add the ginger paste and slit green chilli and sauté for 30 seconds.
- Add the turmeric powder, red chili powder and 1 tbsp of water, mix well and sauté for 1 minute.
- Add the curd-sugar mixture, mix well and cook on a slow flame for 5 to 6 minutes, while stirring occasionally.
- Add baingan slices and 1 tbsp of water, mix well and cover and cook on a medium flame for 3 minutes, while stirring occasionally
- Serve hot.
Doi Begun recipe with step by step photos
-
-
To make the doi begun, combine the 1/2 cup whisked curds (dahi), 1/2 tsp sugar and salt to taste in a small bowl and mix very well. Keep aside
![]()
-
In a deep bowl, add 2 tsp chilli powder, 1/2 tsp turmeric powder (haldi).
![]()
-
Add 1 tbsp lemon juice.
![]()
-
Add the 1/4 cup besan (Bengal gram flour), salt to taste, mix well.
![]()
-
Add the 2 tbsp of water and mix well.
![]()
-
Add the brinjal (baingan / eggplant) slices and mix well. Keep aside.
![]()
-
Heat a non-stick tava (griddle), grease it with ½ tsp of mustard (rai / sarson) oil, arrange half the brinjal (baingan / eggplant) slices.
![]()
-
Cook using ½ tsp of oil on both the sides till golden brown in colour.
![]()
-
Repeat step 4 to make 1 more batch.
![]()
-
Heat 2 tsp mustard (rai / sarson) oil in a broad non-stick pan and add the 1 tsp cumin seeds (jeera).
![]()
-
Once they crackle, add the 1 tsp ginger (adrak) paste and 1 split green chilli and sauté for 30 seconds.
![]()
-
Add the 1/4 tsp turmeric powder (haldi), 1/2 tsp chilli powder and 1 tbsp of water, mix well and sauté for 1 minute.
![]()
-
Add the curd-sugar mixture, mix well and cook on a slow flame for 5 to 6 minutes, while stirring occasionally.
![]()
-
Add brinjal (baingan / eggplant) slices and 1 tbsp of water, mix well and cover and cook on a medium flame for 3 minutes, while stirring occasionally.
![]()
-
Serve Doi Begun | Bengali Dahi Baingan | Brinjal in curd hot.
![]()
-
Nutrient values (Abbrv)per plate
| Energy | 172 cal |
| Protein | 5.2 g |
| Carbohydrates | 13.9 g |
| Fiber | 5.8 g |
| Fat | 9.9 g |
| Cholesterol | 5.3 mg |
| Sodium | 18.2 mg |
Click here to view Calories for Doi Begun
The Nutrient info is complete
