Doi Begun/ Dahi Baingan is a popular dish in India.The actual region of its origin is not known. 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 a while along with the tempering. I use little sugar to adjust the sour taste. The other day I had few small brinjals and hence the idea of Doi Begun popped up. This simple dish helps you to beat the heat.
Eggplants[small] : 4
Yogurt[plain] : 200gm
Cumin Seeds : 1tsp + 2 pinches
Coriander Seeds : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1/2tsp
Salt : As required
Sugar : 1/2tsp
Oil : 2tbsp
Wash and cut the eggplants into halves. Apply little salt, turmeric, red chilli powder to it.
Dry roast the coriander and cumin seeds and powder them. Beat the yogurt. Add the cumin and coriander powder to it. Also add the turmeric and red chilli powder. Mix very well.
Heat oil in a pan. Fry the eggplant pieces in batches till golden brown. Temper the remaining oil with 2 pinches of cumin seeds. 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 3-4 minutes. Add sugar. Cook for another 2 minutes. Its done!
Arrange the fried eggplants in a plate. Pour the yogurt sauce over it!
Serve with piping hot steamed rice/roti!!