How To Make Doi Begun | Dahi Baigan Recipe | Spicy Curd Brinjal Curry | Eggplant In Spicy Yoghurt

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

mustard oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper provides sweetness without heat, while jalapeño is budget-friendly.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is easier to use and often less expensive.

Slice the eggplant into rounds and sprinkle with salt; let sit for 15 minutes to draw out moisture.

Rinse and pat dry the eggplant slices.

Heat white oil in a pan over medium heat until shimmering.

Fry the eggplant slices until golden brown on both sides; remove and set aside.

In the same oil, sauté minced garlic and ginger paste until fragrant.

Stir in cumin powder, turmeric powder, coriander powder, and Kashmiri red chilli powder; cook for 1 minute.

Add mustard seeds, dried red chillies, and curry leaves; sauté briefly.

Lower the heat and add curd, mixing well to avoid curdling; cook for 2-3 minutes.

Add fried eggplant to the yogurt mixture; gently coat the eggplant.

Season with salt and sugar; simmer for 5 minutes to blend flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens