Doi Begun

Name: Doi Begun
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 8-10 baby eggplants; Stuffing -; 1 tsp. panch phoron powder (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds); 1 tsp. red chili powder; 1/2 tsp. turmeric powder; to taste salt; Gravy -; 4 tbsp. mustard oil; 1 " cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 2 bay leaves; 1 dry red chili; 1 mace; 1 tsp. cumin seeds; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1/2 tsp. turmeric powder; 1 tsp. cumin powder; 1 tsp. coriander powder; 1 tsp. garam masala powder; to taste salt; 1 tsp. red chili powder; 1 cup yoghurt; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#flavour3 - This is just a simple and an yummy Bengali style eggplant curry in yoghurt sauce. In this type of preparation, I have used baby eggplants, but thickly sliced roundels can also be used. There are many version to this particular recipe and it is also popular in many other states too. It is best relished with hot steamed rice. But it also goes well with any type of flavoured rice or flat bread.

Bethica Das @kitchen_flavours

Saved

Ingredients

20 minutes

3-4 servings

8-10baby eggplants
Stuffing -
1 tsp.panch phoron powder (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds)
1 tsp.red chili powder
1/2 tsp.turmeric powder
to tastesalt
Gravy -
4 tbsp.mustard oil
1" cinnamon stick
2-3green cardamoms
4-5cloves
2bay leaves
1dry red chili
1mace
1 tsp.cumin seeds
1onion, chopped
1 tsp.ginger-garlic paste
1/2 tsp.turmeric powder
1 tsp.cumin powder
1 tsp.coriander powder
1 tsp.garam masala powder
to tastesalt
1 tsp.red chili powder
1 cupyoghurt
1 tbsp.coriander leaves, chopped

Saved

Steps

20 minutes

1

Rinse the eggplants and pat dry. Make a slit lengthwise on each of them. In a bowl, mix together all the mentioned ingredients meant for the stuffing.
2

Smear some of the stuffing in the slits of the eggplants. Heat 2 tbsp. oil in a kadai / pan and fry the stuffed eggplants by covering with a lid, till they are almost cooked. Flip them over gently at intervals.
3

Remove them on to a plate with a slotted spoon.
4

Heat remaining oil & temper with bay leaves, dry red chili, cinnamon,
cardamoms, cloves, mace & cumin seeds. Saute for a few seconds.
5

Then add the onion and fry till it turns light brown. Add ginger-garlic paste & all dry spices mixed with some water.
6

Add the yoghurt and give it a stir. Drop in the fried eggplants & some water. Cover & simmer on a med. flame for 4-5 minutes.
7

Switch off the flame and add the coriander leaves. Serve as a side dish with
plain steamed rice or any flat bread.