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Recipe Information

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Video-Specific Recipe

Doi Begun

Cultural Context

Doi Begun hails from Bengali cuisine, where yogurt is a staple ingredient. This dish showcases the region's love for eggplants and the balance of spices, often served with rice. Traditionally enjoyed during festive occasions, it has also found its way into everyday meals, celebrated for its creamy texture and rich flavor. Today, Doi Begun is embraced by many across India and beyond, reflecting the versatility of Bengali cooking.

BengaliINWest Bengalmain
45 min
medium
4 servings
Servings4
medium-sized eggplant
1/4 cup yogurt
1 teaspoon turmeric powder
1 teaspoon red chili powder
1/4 cup oil
1 teaspoon garlic paste
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 cup water

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.

1

Slice the eggplant into rounds and sprinkle with salt; let sit for 5 to 10 minutes.

2

Shallow fry the eggplant in oil over medium heat until golden brown on both sides.

3

In a bowl, mix yogurt with turmeric powder, red chili powder, garlic paste, coriander powder, and garam masala.

4

Add the fried eggplant to the yogurt mixture and mix well.

5

Add water to adjust the consistency and cook for a few minutes until heated through.

Cooking Techniques

sautéingfryingmixing

Equipment Needed

bowlfrying pan

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

dairy

Also Known As

Begun DoiEggplant in Yogurt Sauce

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