Shallow-fried, crispy eggplants served with a whisked yogurt sauce, topped with a lovely, fragrant tadka featuring a few spices and herbs. This Doi Baingan / Dahi Baingan is a simple vegetarian side dish that pairs well with a variety of meals.
This is a perfect, simple, and classy dish to enjoy the juicy, meaty eggplant. I love the simplicity of this dish and how few ingredients it needs for a perfect bowl to enjoy.
What is Doi begun/Dahi Baingan?
Doi Begun is the Bengali name of Dahi Baingan. It is translated as eggplant with yogurt in English. It is a classic Bengali vegetarian dish, hence the name.
How to Cook this dish?
Traditionally, shallow- or deep-fried, crispy eggplant discs are topped with a silky, smooth yogurt sauce. A tempering of Indian five spices, chili powder, and curry leaves takes this dish to a new level.
What Ingredients are needed?
Eggplant /Brinjal/Aubergine- I prefer plump, oval-shaped fresh eggplant for this recipe. Seedless eggplants taste pretty delicious. Here is a tip for eggplant: hold it, and if it feels light, then it doesnt have seeds inside and it is fresh. Heavy eggplants are always seeded.
Yogurt / Curd- Any whisked yogurt of your choice will work here. You can also use any plant-based or vegan yogurts.
We will need turmeric powder, red chili powder, and salt to rub eggplants before frying.
For Tempering, we are using oil, curry leaves, Indian five spice(panch Phoran), and red chili powder.
Serving Suggestions?
Traditionally, in a Bengali household, doi baingan is eaten with ghee-laden hot rice. However, feel free to pair this with your favourite things. I love them with rice, roti, or sometimes with Millet. I am sure you will always enjoy the fresh flavor.
Can we store it?
We can keep it stored in the freezer for 2-3 days and enjoy. Anyways, this dish tastes better when served chilled.
You may want to check a few of my eggplant recipes,
Spicy Crispy Basil Thai Eggplant
Aloo Baingan/Potato Eggplant Curry
Baingan Bhaja/ Eggplant Bengali Style
New Recipes
Ingredients
Method
- Slice the eggplant into round discs.
- Mix red chili powder,turmeric powder,and salt. Rub all the spices into the eggplant discs.
- Heat oil in a pan and shallow fry these eggplant roundlets till they are crispy from outside and soft from inside.
- Whisk yogurt with some salt. In a serving platter assemble fried eggplants in one layer. Pour yogurt all over them.
- Heat some oil in a small tempering pan. Add curry leaves,Indian five spice/Panch Phoran ,and red chili powder.
- Let every thing crackle up.
- Pour the tempering over the eggplant topped with yogurt sauce.
- Enjoy with rice or roti.
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