Doi begun is fried eggplants in a yogurt gravy. With the ongoing heat, I feel like having a variety of vegetarian dishes than meats. As for fish, I am always game for it, in any given situation. The vegetable preparations have to be tasty and full of flavour with the right kind of tadka. I always keep a bowlful of plain yogurt at home, keeping in mind it's multiple uses. I prefer using yogurt instead of cream in my cooking. Our type of cooking does not require cream much. Given my heavy stature, I am too scared using cream on a regular basis. Using yogurt is quite common in Indian and its subcontinent's cooking. It adds to the taste and texture of the gravy. Doi Begun / Dahi Baingan is a popular dish in India.The actual region of it's origin is not known to me. It may be cooked in most of the regions with little variations in the method and use of spices. Mostly the yogurt is beaten with spices and poured over the fried brinjal. But I cook it for 2-3 minutes after the tempering. I use little sugar to adjust the sour taste. The other day I had few brinjals / eggplants / begun / baingan and hence the idea of Doi Begun popped up. This simple dish helps you to beat the heat.
INGREDIENTS :
Eggplant : 1big or 2-3 medium sized
Yogurt[plain] : 200gm
Mustard Seed : 2tsp
Green Chilli : 3-4
Nigella Seed : 2-3pinches
Bay Leaf : 1
Turmeric Powder : 1/2tsp
Salt : As required
Sugar : 1/4tsp [optional]
Oil : 2tbsp
METHOD :
Turmeric Powder : 1/2tsp
Salt : As required
Sugar : 1/4tsp [optional]
Oil : 2tbsp
METHOD :
Wash and cut the eggplants into desired shapes. Apply little salt, turmeric powder to it. Soak the mustard seeds in water for about an hour. Strain the water, prepare a paste of it along with the green chillies, little salt and 2-3 ice cubes.
Heat oil in a pan. Fry the eggplant pieces in batches until golden brown. Temper the remaining oil with 2 pinches of nigella seeds, bay leaf. Add the spiced yogurt. Add 1/2 cup water to the yogurt bowl, mix well with the remaining yogurt. Pour over the yogurt mix. Stir well.
Let it boil for 2-3 minutes, add the sugar. Cook for a minute. It is done! Arrange the fried eggplants on a plate. Pour the yogurt sauce over it!
Serve with piping hot steamed rice / roti!! Get some "kolai er dal o aloo bhaja" as in the picture, your wonderful vegetarian meal is ready to be had.
Lately all your recipes remind me of Pujo. They are perfumed with the impending expectation of all the joy and happiness Pujo brings. The Doi Begun is visually fabulous. The click is so beautiful that it's hard not to come back to just have a look at this post again and again. Yes yogurt is a wonderful substitute for cream as it imparts the same creamy texture without the oodles of calories. One can see how perfect the texture of the gravy is. Your are very proficient in your craft and it shines through in all your dishes. Yummmmmmmmmm.
ReplyDeleteThanks Piyali so much....I really do not have such beautiful words as you in my stock but only lots of love on your way dear....Heartfelt thanks dear
DeleteWow..that's super yummy...will try soon, I have lots of small eggplants in my fridge..thanks for sharing it Chef Soma :)
ReplyDeleteThank You dear Chef...You are always so appreciating Jolly...
Deletelooks very nice Soma..loved reading about the recipe and your preferences
ReplyDeleteThank you so much Indrani.....waiting for your Rosogollas
DeleteHave never seen brinjal in yoghurt curry. will try eggplant next time for my traditional morkootan (yoghurt curry)
ReplyDelete