Doi Begun — Fried Brinjal in Yogurt Gravy
Golden fried brinjal slices simmered briefly in a lightly spiced, tangy-sweet yogurt gravy, a comforting Bengali home-style vegetable dish.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 14 g
- carbs
- 16 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 210 kcal
Instructions
- 1
Rub the brinjal rounds with a little turmeric and salt.
- 2
Heat mustard oil in a kadai (deep pan). Shallow-fry the brinjal until golden and soft on both sides, then set aside.
- 3
In the same oil, sizzle the panch phoron (five-spice blend) until it crackles.
- 4
Add ginger paste and cumin powder. Cook briefly.
- 5
Turn down the heat. Whisk in the yogurt gradually, stirring non-stop so it does not split.
- 6
Add sugar, remaining turmeric, salt, and a splash of water. Simmer gently on low heat for 5 minutes.
- 7
Slide in the fried brinjal and slit green chillies, coating them with gravy. Simmer for a further 3–4 minutes.
- 8
Serve warm with steamed rice.
Chef's tips
Always add yogurt on low heat and stir non-stop to stop it from splitting. Fry the brinjal properly first so it holds its shape in the gravy.
Ingredient substitutions
- yogurt → thick coconut yogurt for a dairy-free version
Storage
Refrigerate for up to 1 day; the yogurt gravy does not keep long.
Reheating
Reheat very gently on low heat without boiling.
Common mistakes to avoid
- •Adding yogurt to a very hot pan, which causes it to split.
- •Frying the brinjal for too long until it turns tough instead of soft.
Serving suggestions
Cooked Doi Begun — Fried Brinjal in Yogurt Gravy?
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