Doi Begun – Eggplants in Spiced Yogurt

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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.

Doi begun


Doi Begun - Eggplants in Spiced Yogurt
Serves 4
A must have for summer lunch
Prep Time
5 min
Cook Time
8 min
Total Time
15 min
Prep Time
5 min
Cook Time
8 min
Total Time
15 min
  1. 1 lb baby eggplants
  2. 2 cup Greek yogurt
  3. 1 tablespoon canola oil
  4. 1 teaspoon chili powder
  5. 1 teaspoon dry ginger powder
  6. ½ teaspoon sugar
  7. ¼ teaspoon asafoetida (optional)
  8. 2 teaspoons mustard oil (optional)
  9. 3-4 green chili
  10. Salt to taste
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to a serving bowl and pour the mustard oil, if using. Garnish with cilantro and serve immediately with rice or chapati
  1. If you add the eggplants while the oil is still not hot, the eggplants will absorb less oil.
Cook like a Bong

Dahi Baingan nnn

Shrikhand – Indian Saffron Mousse

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Desserts are my weak point, I’m sure its for most of you. So, it was quite a blow to me when I was diagnosed with gestational diabetes in my third trimester of pregnancy, oh yes, here’s the good news, me and Kalyan are now the proud parents of a 8 week old boy, Samiron Banerjee. Ok, so coming back to my sweet eating habits, so once the baby was I born, I am compensating for the lack of sweets in the last 3 months. I had been eating cookies, cakes, sweets – I mean anything and everything that is sweet.

My friend brought me a bowl shrikhand, her own recipe and I loved it so much that I wanted to make it myself. The first attempt turned out awesome and I just couldn’t help but share this recipe with you all.


Shrikhand is a very popular dessert in Western India and some parts of Kerala. It is a yogurt based recipe, and the best part is it you don’t even need to turn on the stovetop to make this delicious recipe. Even though shrikhand is made generally with yogurt, which is hung almost overnight to drain out any excess water, I used kefir cheese, which is as dense as hung curd and the taste is the same.

Gujrati dessert


1 lb kefir cheese

3 cups confectioner’s sugar

⅛ teaspoon saffron

¼ teaspoon cardamom powder

⅛ teaspoon nutmeg powder

10-12 whole almonds

Handful of almonds and pistachios slivered

1 drop of yellow food color (optional)


Add the saffron to 2 tablespoon of warm milk and keep aside

Coarsely grind the whole almonds in a spice grinder

In a large bowl pour the kefir cheese and beat it gently to get rid of any lumps

Add one cup of confectioners’ sugar and fold in gently, do it till the rest of the sugar is folded in. You can add more sugar according to your taste

Pour in the saffron milk and fold in to the cheese. You can also add the food color now if you are using

Add the ground almond, cardamom and nutmeg powder and give it a good stir to mix everything together

Chill in the fridge for 2 – 3 hours. Serve cold garnished with slivered almonds and pistachios.

Shrikhand Gujrati dessert

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Doi Rui – Rohu in Yogurt

Serves 6

After a chicken dish and then a veggie delight here I am to tell you about the Bengal’s favorite platter – a fish curry. Fish had always been my favorite, though here in Bangalore you can’t find such good and fresh variety of fish, so I miss that “fish market” back in Kolkata, those shouts and the fishy smell. O lets not talk about that, it makes me home sick. So, Doi Rui is my mom’s special dish. She is a superb cook, and her specialty is this Doi Rui.

Ingredients for Doi Rui

  • Rohu ( rui maach) : 1kg , cut into medium sized pieces, de-shelled and cleaned
  • Curd (doi): 200 gm
  • Green Chilli (kacha lanka): 3/4
  • Turmeric powder (haluder guro): 1 ½ tsp
  • Ginger paste ( aada baata): 1tbsp
  • Chilli powder (sukhno lankar guro): 1 ½ tsp
  • Onions (peyaj): 2
  • Salt to taste

Preparation steps for Doi Rui

  • Mix curd, onion juice of 1onion, ½ tsp ginger, ½ tsp of turmeric and ½ chilli powder in a bowl, add the fish pieces to them and marinate for 15mins.
  • Heat mustard oil in a pan. Add the left out onions when the oil becomes hot. Sauté till the onions become golden brown. Add 1 tsp of ginger paste and fry little.
  • Add the marinated fish to the pan add salt, turmeric powder, chilli powder, 3 green chillis and let it cook for sometime. Take care that the pieces do not break, so don’t disturb it much, let it just cook. Use a lid for fast cooking.
  • Check after 5/7 mins whether the fish has become tender, if not then add little bit of water to it.
  • A great smell from the kitchen tells you that your Doi Rui is done.

Serve it with hot rice and enjoy that feeling of being at home, anywhere in this world .Happy cooking and happy eating.

Ready to serve Doi Rui

Ready to serve Doi Rui

Hot Tip

If you are really interested in having that Mom cooked taste then add just fry some potato pieces cut in like the French fry style and add them to the curry.

Alternate way

If you are in real hurry and don’t have time to marinate the fish, then no problem at all. First fry the pieces and keep aside. Fry the onions and ginger paste as mentioned before. Add curd, turmeric powder, chilli powder, salt, ¾ green chilli and little bit of water. Allow it to boil for 3 mins and then add the fried fish pieces. Cook for 7 mins more and your doi rui is ready to serve.

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