Tuesday, 27 January 2015

DOI BEGUN




Doi begun is fried eggplants in yogurt gravy. With the ongoing heat, I feel like having more veggies than meats. As for fish, I am always game for it, in any given situation. The veggie preparations has to be tasty and full of flavour with the right kind of tadka. I always keep a bowl full of plain yogurt at home, keeping in mind its multiple use. I prefer  substituting yogurt for 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 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 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.

INGREDIENTS :
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

METHOD :
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!!


7 comments :

  1. 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.

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    1. Thanks 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

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  2. Wow..that's super yummy...will try soon, I have lots of small eggplants in my fridge..thanks for sharing it Chef Soma :)

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    1. Thank You dear Chef...You are always so appreciating Jolly...

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  3. looks very nice Soma..loved reading about the recipe and your preferences

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    1. Thank you so much Indrani.....waiting for your Rosogollas

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  4. Have never seen brinjal in yoghurt curry. will try eggplant next time for my traditional morkootan (yoghurt curry)

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