Doi Begun

Doi Begun Recipe - A Vegetarian Dish from Bangladesh

Region / culture: Bangladesh | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Doi Begun is a traditional Bengali dish made with eggplant and yogurt. It is a flavorful and creamy dish that is perfect for a special occasion or a simple weeknight meal.

History

Doi Begun has been a popular dish in Bengali cuisine for generations. The combination of eggplant and yogurt creates a unique and delicious flavor that is loved by many.

Ingredients

1 lb (454 g) eggplant
0.5 cup yogurt
0.25 tsp ground turmeric
0.5 tsp roasted and ground cumin
0.25 tsp ground chilli
0.25 tsp ground black pepper
0.25 tsp ground coriander
0.5 tsp salt
1 tsp ground garlic
cooking oil

How to prepare

Slice the eggplant into 0.5 cm thick slices, wash them, drain the water, and pat them dry with a paper towel.
In a bowl, mix turmeric, chili, coriander, and a pinch of salt (less than 0.25 tsp) with the eggplant.
Use your hands to mix the spices well with the eggplant.
Heat oil in a frying pan.
Fry the eggplant slices until both sides are golden brown.
In a separate bowl, beat yogurt and add salt, black pepper, garlic, cumin, and two tablespoons of water.
Arrange the fried eggplant slices in a dish and pour the yogurt mixture over them.
Make sure all the eggplant slices are covered with the yogurt.
Keep the dish in the refrigerator for a few hours before serving.
It can be prepared in advance.
This dish can be served with polau or biriyani.

Variations

Add chopped tomatoes for a tangy twist.
Garnish with fresh cilantro for added flavor.

Cooking Tips & Tricks

Make sure to slice the eggplant evenly to ensure even cooking.

- Pat the eggplant dry before frying to prevent excess oil absorption.

- Be sure to refrigerate the dish for a few hours before serving to allow the flavors to meld together.

Serving Suggestions

Doi Begun can be served with rice, roti, or naan.

Cooking Techniques

Frying

- Mixing

- Beating

Ingredient Substitutions

Greek yogurt can be used instead of regular yogurt.

- You can use olive oil instead of cooking oil for a healthier option.

Make Ahead Tips

Doi Begun can be prepared in advance and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve Doi Begun in a decorative dish garnished with fresh mint leaves.

Pairing Recommendations

Doi Begun pairs well with biriyani, pulao, or plain rice.

Storage and Reheating Instructions

Store leftover Doi Begun in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Doi Begun is a good source of Vitamin C, Potassium, and Folate.

Alergens

Contains dairy (yogurt)

Summary

Doi Begun is a nutritious dish that is rich in vitamins and minerals. It is a great source of carbohydrates, fats, and proteins.

Summary

Doi Begun is a delicious and creamy Bengali dish that is perfect for any occasion. With its unique flavor and nutritious ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Doi Begun. It was a hot summer day, just like any other, and I was in the bustling market, searching for fresh vegetables to cook for dinner. As I scanned the colorful array of produce, my eyes fell upon a basket of vibrant purple eggplants. They looked so fresh and inviting, I couldn't resist buying a few.

When I got back home, I started thinking about what to make with the eggplants. I had already made Baingan Bharta and Aloo Baingan countless times, so I wanted to try something new. That's when I remembered a conversation I had with an elderly woman at a wedding a few weeks ago. She had mentioned a delicious Bengali dish called Doi Begun, which she said was made with eggplants and yogurt. Intrigued, I decided to give it a try.

I quickly got to work, chopping the eggplants into thick slices and frying them till they were golden brown and crispy. In a separate pan, I heated some oil and added mustard seeds, cumin seeds, and dried red chilies for a burst of flavor. Then, I added the fried eggplants to the pan and stirred in a generous dollop of creamy yogurt. I let the mixture simmer for a while, allowing the flavors to meld together, before sprinkling it with a dash of sugar and salt.

As I took my first bite of the finished dish, I was transported to a world of rich, creamy goodness. The soft, velvety eggplants paired perfectly with the tangy yogurt, creating a harmony of flavors that danced on my taste buds. I couldn't believe how simple yet delicious this dish was, and I knew I had stumbled upon a new favorite recipe.

Since that day, Doi Begun has become a regular feature on my dinner table. I've made it for family gatherings, potlucks, and even for my neighbors who always ask for the recipe. Each time I make it, I'm reminded of that fateful day at the market when I decided to try something new and discovered a culinary gem.

Over the years, I've learned to tweak the recipe to suit my taste preferences. Sometimes I add a pinch of garam masala for an extra kick, or a handful of fresh cilantro for a burst of freshness. Other times, I substitute the regular yogurt with Greek yogurt for a thicker, creamier texture. No matter how I make it, Doi Begun always brings a smile to my face and warmth to my heart.

I often think about the elderly woman at the wedding who first mentioned this recipe to me. I wish I could thank her for introducing me to such a delightful dish that has become a staple in my kitchen. Perhaps one day, I'll pass on the recipe to someone else, just like she did to me, and continue the tradition of sharing and enjoying good food with loved ones.

As I sit here reminiscing about my journey with Doi Begun, I can't help but feel grateful for the culinary adventures that have enriched my life. Cooking has always been a passion of mine, and discovering new recipes like this one only fuels my love for the art of food. I look forward to many more delicious discoveries in the future, but for now, I'll savor every bite of this comforting and flavorful dish that holds a special place in my heart.