Eggplant in Yogurt Sauce

It has been exactly one month since my last post. All this time I have been on such a low calorie and simple diet that there was nothing to write about. The only one time that I made something remotely interesting was when I had invited my husband's colleague and his family over. They usually eat non-veg when they are out but since it was Navratri they were on pure vegetarian diet... and vegetarian food was absolutely not my forte. So I called up my Ma to get some easy peasy veg recipes. She suggested green plantain curry and a paneer dish. I went to the Indian store to pick up some green plantains... Wholefoods had some yellow ones. While at the store I chanced upon these extremely cute little eggplants. I remembered Ushnish da (his blog) calling these "jhumko begoon" - a term that had stuck with me for days and I set out to make "Doi Begoon" (Eggplant in Yogurt Sauce) with the cutie pies!

What I needed:

  • 1 tbs jeera (cumin seeds)
  • 1 tbs ginger paste
  • 2 tbs of yogurt 
  • 1 tsp paprika
  • 1/2 tsp turmeric plus some for coating the eggplants
  • Oil (enough to deep fry the eggplants plus 1tbs for cooking)
  • Salt to Taste
  • 1 tsp sugar
  • 6-7 small eggplants - you can use bigger ones and cut those into 3/4 inch thick rounds
  • Handful of cilantro, finely chopped.
How I made it:
  • Made criss-cross slits on the eggplants on the eggplants which I rubbed with a little bit of turmeric and salt and set aside for about 15minutes
  • Added oil to the kadai (wok) and added the eggplants two at a time and fried the eggplants till it turned a little soft inside
  • Drained the excess oil by putting them on paper towel
  • Added 1tbs of oil to a hot pan and tempered it with the cumin seeds once added the ginger paste once the seeds started sputtering
  • To it added the paprika and the turmeric and cooked a bit
  • Added the yogurt which I had whisked earlier with pinch of salt, 1/2tsp of sugar and about 3tbs of water
  • Once the yogurts cooked, added the fried eggplants, covered and cooked for few minutes.
  • Sprinkled the chopped cilantro and done!
Served this with hot rice. 


sotti bhao dekhte hoeche. ar oi jhumko begun namta shunlei bhalo lage.
Cocoawind said…
Sottyi.. shunleii mon bhaalo hoye jaaye... thank you Sayantani..
Hamaree Rasoi said…
I also liked the name given by Kaku "jhumko begun"....Gorom bhaat er shonge heavy lagbe ei doi begun preparation

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