Doi Begun

    23 mins

    This is a dish that I first ate at a friend’s place and adopted the recipe myself with some improvisation. It is light yet tangy. You can eat it with a chapatti as the main course or you can serve it as part of a heavy meal to go with a rich pulao or even biriyani. Once you make it you will get hooked to it.


    California, United States
    1 person made this

    Serves: 5 

    • 2 big brinjal (eggplant)
    • 1.5 teaspoon Salt
    • 2.5 teaspoon Sugar
    • 1 medium sized onion
    • 4 green chilies
    • ½ cup water
    • 2 tablespoons Shorshe dana (mustard seeds)
    • a few sprigs dhone pata (coriander leaves)
    • 1 table spoon oil
    • 5 tablespoons plain white yogurt
    • 1 teaspoon mustard oil

    Prep:10min  ›  Cook:8min  ›  Extra time:5min other  ›  Ready in:23min 

    1. Take the brinjal/eggplant, wash it, and cut it to 1” size cubes. Lay it out on a plate and salt it, rub 1 teaspoon of sugar. Set it aside for 5 minutes.
    2. Dice 1 medium sized onions into small pieces, cut green chilies into small pieces. Take the 2 tablespoons of mustard seeds and grind them with salt, 1 green chili, and ¼ th cup of water. Chop a few sprigs of coriander leaves.
    3. Heat 1 tablespoon of oil in a skillet. Add in the cut brinjal, fry it until it starts to get brown. Don’t let it burn. Then put the gas on low and cover the skillet. You will see the brinjal releasing the oil and becoming soft. When all the pieces become completely soft and then switch off the gas. Cool the brinjal pieces.
    4. Make a mixture with 5 tablespoons of plain yogurt and 1/4th cup of water. Add 3/4th teaspoon of salt and 1 ½ teaspoon of sugar. Add the onion pieces, green chili pieces, add the mustard paste and add a teaspoon of mustard oil. Mix well. Add the brinjal pieces. Mix and add the chopped coriander leaves. Serve at room temperature.

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