Bengali Doi Begun Recipe
Bengali cuisines are home to mild flavors and spices that bring out the essence every foodie looks for. With multiple dishes being ingredient-heavy, there are a few that are yogurt-based and traditional at the same time. One of the many is Bengali Doi Begun. These deep-friend eggplants carry a wonderful aroma and spicy texture that is hard to resist.
Looking to prepare this flavorful dish at home? Here’s how.
Ingredients
- 1 brinjal
- 2 cups dahi
- 1 tsp grated ginger
- 3 slit green chilies
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- Salt to taste
- 1 tsp sugar
- A few chopped coriander leaves for garnish
- 1 tbsp Doctors’ Choice Kachi Ghani Mustard Oil
Procedure
- Wash and cut the eggplants into circles
- Sprinkle them with salt and turmeric powder. Heat healthy edible cooking oil in a wok
- Deep fry the eggplants on both sides. Drain them on a paper towel to wipe off any extra oil.
- Heat Doctors’ Choice Kachi Ghani Mustard Oil in a pan on a medium flame. Add the cumin seeds when the oil is hot.
- Add the ginger and green chilies, and stir it until the raw smell fades away from the ginger
- Add salt, sugar, turmeric, and chili powder. Saute them all together
- Add in the yogurt and half a cup of water
- Stir the mixture well & boil the mixture on a medium flame. Add in the fried eggplants. Stir and cook it all for a minute
- Enjoy with hot steamed rice or Bengali Luchi
