Almost every state in India has their own style of making doi begun or dahi baingan. So, this is one recipe where you can do loads and loads of combination, and I assure use you’ll not get wrong.
I like to use the baby eggplants, as the whole eggplants or brinjal, as I used to call while growing up (read before entering USA) gives a good texture to the curry. You can also use the larger eggplants, and cut them into two to three inch size pieces. Using asafoetida is an optional step in this recipe, I like the flavor of it and it goes with the whole yogurt and eggplant mix, so I use it. Also, if you want to enhance the flavor of this dish you can temper with curry leaves and sprinkle dry roasted and then powdered fennel seeds. So the possibilities are unending. But, one thing’s for sure, this recipe is a must have for a hot and dry summer lunch. You can also serve this as a side dish with biryani.
- 1 lb baby eggplants
- 2 cup Greek yogurt
- 1 tablespoon canola oil
- 1 teaspoon chili powder
- 1 teaspoon dry ginger powder
- ½ teaspoon sugar
- ¼ teaspoon asafoetida (optional)
- 2 teaspoons mustard oil (optional)
- 3-4 green chili
- Salt to taste
- Wash and cut the baby eggplants into fours, keeping the stalk intact. Take a pan which has a lid, pour the canola oil and place the eggplants, so that all of them touch the base of the pan, cover with the lid and fry on low heat for about 5 minutes, turning the eggplants once or twice in between
- While the eggplants are getting fried, in a mixing bowl beat the yogurt with 2 tablespoon of water. Add the chili powder, dry ginger powder and sugar. And beat again.
- Once the eggplants are fried, the skin will turn a darker shade of purple; don’t wait till they turn black; take the eggplants out and place on a kitchen towel to absorb the extra oil.
- In the same oil add the asafoetida if using, if not then go straight to the next step. As the asafoetida starts to splatter, about 10 seconds, transfer the eggplants back to the pan.
- Pour the spiced yogurt, and add in the green chilies. Stir and cook covered for about 2 to 3 minutes, or till the eggplants are cooked. You can add a little water if the gravy starts sticking to the pan.
- Transfer to a serving bowl and pour the mustard oil, if using. Garnish with cilantro and serve immediately with rice or chapati
- If you add the eggplants while the oil is still not hot, the eggplants will absorb less oil.