Wednesday, 18 June 2014

Doi Begun ( Brinjal/Eggplant In Yogurt Gravy)

A very popular Bong veg dish is Doi Begun, simple and delicious. There’s not much ado about this dish and takes short time to cook. It’s served with steamed rice which goes perfectly well with the sweet n sour yogurt gravy. Just the right kind of a dish for the summers. Here’s the recipe….

Doi Begun

Doi Begun



  • 1 big brinjal/eggplant/begun cut in round pieces
  • 1 tsp ginger paste
  • 150 gms yogurt
  • 2 tsp turmeric powder
  • 1 tsp deghi red mirch powder
  • 1 tsp cumin powder
  • 1 tsp mustard seeds for tempering
  • 4 slit green chillies
  • Salt n sugar to taste
  • Mustard oil as per requirement


Smear the brinjal pieces with turmeric n salt. Heat oil in a skillet and fry the brinjal pieces till brown. In the mean time make a creamy paste of yogurt with turmeric powder, red chilli powder, cumin powder, salt and sugar. Take out the fried brinjal pieces. In the same oil splutter mustard seeds, add the ginger paste, fry. Add the yogurt mixture and stir for a few minutes. Now add the brinjal, and a little water. Let them simmer for a few minutes, turn off the flame and add slit green chillies to the gravy. Cover and give some standing time before serving.

Print This!!

print this page
Related Posts Plugin for WordPress, Blogger...

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Enter your email address:

Delivered by FeedBurner