Aubergine/Eggplants or Begun in Bengali is the biggest love and I for some strange reason missed out on that bandwagon for really long time. I had this weird scratchy allergy in my throat induced everytime I ate eggplants and I seemed to avoid everything made with that vegetable. My mother even made fun of it saying that begun (the bengali word for the vegetable) can be broken down to be – gun which she said means without any gun or any good nutrition. Which now I know isn’t true. Aubergine has a great nutrition value. Thus decided to create this Bengali style yoghurt with aubergine also known as Doi Begun.
I remember seeing this recipe on my friend Kankana’s feed – playfulcooking.com and since then have been wanting to recreate this dish. A lot of other recipes use black mustard paste in this dish but I really liked Kankana’s idea of keeping it simple. I feel its a perfect summery dish which doesn’t need to be complicated with too many flavors and its best to keep it light.
Do you agree as well?
I paired Doi Begun with my mum’s triangle (3 fold) parathas made in whole wheat flour (Atta) and some cumin rice. And went straight to heaven! This goes great as a side dish with any barbeque or even as a good dip/starter dish. You can always pair it with any flat bread of your choice.
Let me know if you give this recipe a try and yes do send me your photos on my Instagram or Facebook page.
Doi Begun (Bengali style Yoghurt with Aubergine)
Wash and pat dry the aubergine. Cut it into round slices - 1 cm thick and dip it cold water with a little salt. This will help get rid of the unwanted scratchiness from aubergine and also makes them soft. Soak it in for 30 mins.
Meanwhile take 2 cups of greek yoghurt or any thick yoghurt (even hung curd is a good option) and add cumin powder, salt and sugar. Whisk it well and keep it separate.
After 30 mins, discard the water from the aubergine and pat them dry. Add turmeric powder to the slices and rub them on all sides.
Heat a pan and add oil for shallow frying the aubergine slices. Add them to the pan and fry them for 4-5 mins (each side) on medium to high flame on both sides. Transfer them to a kitchen paper lined plate to soak the excess oil if any.
Meanwhile take another small pan or a tadka pan and add the remaining oil. Once it is smoking hot, add the cumin seeds, mustard seeds, curry leaves and red chilli powder. And them them cook for just a min.
To plate this dish - add a little yoghurt (1/3rd of it) in the serving bowl. Spread it well and layer this with the fried aubergine. Add a little of the roasted/fried spice on the aubergine and then add the remaining yoghurt on top. Top this with the remaining fried spice. Enjoy this at room temperature with a flat bread or rice or as a side dish.
Remember to not heat or recook this dish once made as that will cause the yoghurt to split.