Doi Begun

Name: How to cook Doi Begun - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Bethica Das

Doi Begun

#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.

Ingredient

Food ration :

3-4 servings

Cooking time :

20 minutes

8-10

baby eggplants

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

4 tbsp.

mustard oil

" cinnamon stick

2-3

green cardamoms

4-5

cloves

bay leaves

dry red chili

mace

1 tsp.

cumin seeds

onion, chopped

1 tsp.

ginger-garlic paste

1 tsp.

cumin powder

1 tsp.

coriander powder

1 tsp.

garam masala powder

1 cup

yoghurt

1 tbsp.

coriander leaves, chopped

Cooking instructions

* Step 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.

* Step 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.