Doi Begun—Brinjals/eggplants in a yoghurt sauce—Bengali vegetarian recipe

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

Rinse and pat dry the brinjal slices.

Heat mustard oil in a frying pan over medium heat until shimmering.

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

In the same oil, sauté finely chopped onion until translucent, about 5 minutes.

Add minced ginger and garlic; cook for 1-2 minutes until fragrant.

Stir in cumin seeds, turmeric powder, and coriander powder; cook for 1 minute.

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

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

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

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens