Doi begun recipe with step-by-step pictures. Doi begun is a delicious Bengali eggplant dish, fried eggplant slices are simmered in a spiced yogurt gravy. In this recipe, the eggplants are baked instead, making this a much lighter version.
Hi guys!!
Hope everyone has been doing great! Apologies for disappearing off the blogging radar! As I had mentioned earlier I was in India, enjoying my vacations and of course being pampered with all the homemade food 😀 So cooking was off the list! Now that I’m back to the US, I still ain’t cooking a lot, as my mum is here, been enjoying the food she’s cooking!! I hope to post every few days, but I’ve been so lazy!! Sigh! I sure will catch up with all your wonderful posts soon 🙂
So today I have yet another recipe from the Bengali cuisine to share with you – Doi begun! Doi means yogurt and begun is eggplant/aubergines/brinjal in the Bengali dialect! This is a pretty simple, straightforward dish, where fried eggplant pieces are cooked in a spicy, sour and delicious yogurt curry, with a tiny hint of sweetness! Generally, eggplant tends to guzzle up oodles of oil whilst frying, so I’ve baked them instead! And I can say it works well for this recipe too 🙂
This Doi Begun recipe was shared by my virtual yet very close friend Ujjaini on my foodie group, and I fell in love with the whole look of the dish. I had to try it out! I’ve tried it before at home following her recipe and really loved it, it’s quite different from the usual eggplant dishes that I’ve tasted! So thought it was worth sharing 🙂
Doi Begun is really hearty vegetarian dish, that is perfect for your Meatless Mondays meals or regular weekday meals. Enjoy it hot with some steamed rice or any flatbread of your choice.
Here it is, let’s see how to make doi begun!
YOU MAY ALSO LIKE THESE DELICIOUS EGGPLANT RECIPES
STEP BY STEP INSTRUCTIONS TO MAKE BENGALI DOI BEGUN | EGGPLANT CURRY
HOW TO MAKE DOI BEGUN | BRINJAL CURD CURRY?
Doi Begun Recipe (Bengali Style Eggplant In Curd Gravy)
Hyderabadi Bagara Baingan
Bharli Vangi (Maharashtrian style stuffed baby eggplants)
Smoky baba ganoush
Goan eggplant pickle
STEP BY STEP INSTRUCTIONS TO MAKE BENGALI DOI BEGUN | EGGPLANT CURRY
1.Preheat the oven to 375 F.Wash and pat dry the eggplant. Cut into 1/2 inch rounds, marinate with 1/2 teaspoon turmeric powder and salt. Brush with mustard oil and bake for about 25 minutes until cooked and brown, turning sides midway.
2.In a bowl mix all the red chilli powder, remaining 1/2 teaspoon turmeric powder, coriander powder, and sugar along with the curd. Mix well and add 1/2 cup water, mix to make a lump free smooth paste.
3.Heat oil in medium heat in a heavy bottomed pan, drop in the mustard seeds. Once they splutter add in the ginger paste and Saute until the raw aroma goes away.
4.Take the pan off the heat, after about a minute, pour in the curd mixture mixing continuously. Transfer the pan back on the stovetop, and cook until oil separates. This will take about 2-4 minutes.
5.Add the green chilies, mix well.
6.Add in the eggplant. Cook until it has soaked in some gravy. Check for seasonings, adjust with salt if required. Once done garnish with cilantro leaves! Serve with rice or any other flatbread.
HOW TO MAKE DOI BEGUN | BRINJAL CURD CURRY?
Doi Begun Recipe (Bengali Style Eggplant In Curd Gravy)
Ingredients1x2x3x
- 12 oz / approx 350 grams eggplant/brinjal/aubergines, about 1 big eggplant
- 1 tbsp ginger paste
- 1/2 cup yogurt, at room temperature
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp sugar
- Handful cilantro/coriander leaves
- 3 green chillies
- 2 tbsp Mustard oil, plus more as required for brushing the eggplant slices
- Salt, to taste
Instructions
- Preheat the oven to 375 F.Wash and pat dry the eggplant. Cut into 1/2 inch rounds, marinate with 1/2 teaspoon turmeric powder and salt. Brush with mustard oil and bake for about 25 minutes until cooked and brown, turning sides midway.
- In a bowl mix all the red chilli powder, remaining 1/2 teaspoon turmeric powder, coriander powder, and sugar along with the curd. Mix well and add 1/2 cup water, mix to make a lump free smooth paste.
- Heat oil in medium heat in a heavy bottomed pan, drop in the mustard seeds. Once they splutter add in the ginger paste and saute until the raw aroma goes away.
- Take the pan off the heat, after about a minute, pour in the curd mixture mixing continuously. Transfer the pan back on the stovetop, and cook until oil separates. This will take about 2-4 minutes.
- Add the green chilies , mix well.
- Add in the eggplant.C ook until it has soaked in some gravy. Check for seasonings, adjust with salt if required. Once done garnish with cilantro leaves! Serve with rice or any other flatbread.
Notes
This recipe has been featured as one of Helen’s favorite eggplant recipe’s in her site www.well-beingsecrets.com . If you are looking for more delicious eggplant recipes, then head on here to discover new & interesting ones 🙂 Thank you very much, Helen, for featuring this recipe in your site.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Doi Begun Recipe (Bengali Style Eggplant In Curd Gravy)
Ingredients
- 12 oz / approx 350 grams eggplant/brinjal/aubergines, about 1 big eggplant
- 1 tbsp ginger paste
- 1/2 cup yogurt, at room temperature
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp sugar
- Handful cilantro/coriander leaves
- 3 green chillies
- 2 tbsp Mustard oil, plus more as required for brushing the eggplant slices
- Salt, to taste
Instructions
- Preheat the oven to 375 F.Wash and pat dry the eggplant. Cut into 1/2 inch rounds, marinate with 1/2 teaspoon turmeric powder and salt. Brush with mustard oil and bake for about 25 minutes until cooked and brown, turning sides midway.
- In a bowl mix all the red chilli powder, remaining 1/2 teaspoon turmeric powder, coriander powder, and sugar along with the curd. Mix well and add 1/2 cup water, mix to make a lump free smooth paste.
- Heat oil in medium heat in a heavy bottomed pan, drop in the mustard seeds. Once they splutter add in the ginger paste and saute until the raw aroma goes away.
- Take the pan off the heat, after about a minute, pour in the curd mixture mixing continuously. Transfer the pan back on the stovetop, and cook until oil separates. This will take about 2-4 minutes.
- Add the green chilies , mix well.
- Add in the eggplant.C ook until it has soaked in some gravy. Check for seasonings, adjust with salt if required. Once done garnish with cilantro leaves! Serve with rice or any other flatbread.
Notes
Sweet corn soup recipe with step-by-step pictures. Sweet corn soup is a thick, creamy, delicious and comforting Indo-Chinese soup, enjoyed by adults and children alike. Skip take-out and make your own sweet corn soup at home. It is ridiculously easy and tastes just as good!
Sweet corn soup is usually mild and hence mostly served with accompaniments like chilli vinegar (which is nothing but chopped spicy chillies marinated in vinegar), soy sauce and chilli sauce. There are so many variations of this soup, like the inclusion of chicken, crabs and in this case, lots of veggies.
Now, most recipes for this soup will call for canned cream corn. However since this soup is all about corn I’ve avoided the canned creamed corn and used freshly steamed sweet corn instead, to keep this soup as healthy and fresh with all it’s natural goodness. However, if you are pressed for time, there’s nothing like just using the canned one.
This recipe comes from my mom’s recipe book which is probably almost 35+ years old. She was happy to hand it over to me as she knows my love and passion for cooking and trying out new meals! Besides these old handwritten recipe’s have their own charm and are always precious, don’t ya think so? There are so many dishes that I plan on trying out and will definitely be sharing them with you guys.
Corn vegetable soup is undoubtedly one of my favorite soups. But the weird part is, I never really liked this soup before, for that matter I disliked corn as a child. Don’t ask me why!! I really don’t have a clue. But thanks to my little sister, who introduced me to this spicy and tangy corn chaat ( Indian version of corn salsa) one day, and I began liking it. Now I try to include it in my meals occasionally.
- SWEET CORN SOUP INGREDIENTS
- HOW TO MAKE SWEET CORN SOUP AT HOME? | HOW TO MAKE CREAMY CORN SOUP?
- DON’T FORGET TO CHECK OUT THESE SOUP RECIPES TOO,
- STEP BY STEP INSTRUCTIONS TO MAKE INDO-CHINESE SWEET CORN SOUP | INDIAN SWEET CORN SOUP
- HOW TO MAKE INDO-CHINESE SWEET CORN SOUP?
- Sweet Corn Soup | How To Make Sweet Corn Soup
SWEET CORN SOUP INGREDIENTS
For this fresh corn soup , you will need
- Fresh or frozen sweet corn
- Veggies of choice, I’ve used carrots, bell peppers, and green beans.
- Seasonings like salt, pepper, and sugar
- Cornflour slurry i.e cornflour mixed with water or stock
- Some veg stock or water. I highly suggest using stock for that flavor.
HOW TO MAKE SWEET CORN SOUP AT HOME? | HOW TO MAKE CREAMY CORN SOUP?
Indian style corn soup is really easy to make and the best part is that it is ready under 30 minutes. There are a few steps involved in making this sweet corn soup.
- Make a paste of the steamed or boiled sweet corn
- Next mix the corn paste with vegetable stock/water in a pot, cook for 2 minutes.
- Add remaining steamed corn kernels along with other chopped veggies. Bring to a boil, reduce the heat and simmer for 5 minutes.
- Season the soup with salt, pepper & sugar.
- Add the cornflour slurry to thicken up the soup.
- Serve the soup along with some chilli vinegar, green/red chilli sauce & soy sauce on the side.
Sweet corn soup makes for a really great weeknight dinner meal idea, along with some cheesy garlic toasted bread! Agree? Well my family always gives me a nod on that one :p
So I hope you do try this simple Indian corn soup recipe , don’t forget to let me know how you liked it 🙂
DON’T FORGET TO CHECK OUT THESE SOUP RECIPES TOO,
- Hot and sour soup (Vegan, Indian Chinese style)
- Vegan pumpkin soup from scratch
STEP BY STEP INSTRUCTIONS TO MAKE INDO-CHINESE SWEET CORN SOUP | INDIAN SWEET CORN SOUP
1.Transfer 1 & 3/4 cups of steamed corn kernels to a food processor, churn it with without any water until you get a smooth paste.
2.In a heavy bottomed pot, add vegetable stock/water and the prepared corn paste , mix well and heat for 2 minutes on medium heat.
3.Add remaining 1/4 cup of steamed corn kernels along with other chopped vegetables. Stir it well and bring to a boil. Cook for 5 minutes on medium heat, stirring occasionally.
4.Add salt, pepper & sugar, mix well.
5.Dilute the cornflour in 1/2 cup of cold water, reduce the heat and add to the soup stirring continuously until the soup has thickened.
6.Switch off the heat, transfer the soup in serving bowls, garnish with finely chopped scallion greens/spring onions along with some chilli vinegar, green/red chilly sauce & soy sauce on the side.
NOTES
- For chicken and corn soup | sweet corn chicken soup , use chicken stock instead and garnish with pieces of cooked chicken before serving.
- For corn soup recipe with egg, throw in a beaten egg when the soup is boiling towards the end.
- To make corn crab soup, garnish with boiled crab meat before serving. Use chicken stock or veg stock to make the soup.
- I strongly suggest using veggie or chicken stock, because it just adds so much more flavor. In case you don’t have stock, add the same amount of water and just throw in a bouillon cube. Adjust salt accordingly as the bouillon already has salt.
- If using creamed style canned corn, use 1 cup instead of 2 cups of boiled sweet corns.
- Feel free to use any veggies of your choice, or make it a simple sweet corn soup, add extra steamed corn kernels instead.
HOW TO MAKE INDO-CHINESE SWEET CORN SOUP?
Sweet Corn Soup | How To Make Sweet Corn Soup
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 cups steamed organic sweet yellow corn kernels
- 4 to 5 cups vegetable stock/water
- 1.5 cups mixed vegetables, 1/2 cup each chopped carrots, chopped french beans, red/yellow bell peppers
- 3 tbsp cornflour
- 1/4 tsp white pepper powder, you may use black pepper too
- 1 to 2 tsp salt or to taste, add accordingly if using ready made stock since it already has salt
- 1/2 tsp sugar, adjust as per desired sweetness
- 1 tsp ajinomoto, MSG, optional, I have skipped
Instructions
- Transfer 1 & 3/4 cups of steamed corn kernels to a food processor, churn it with without any water until you get a smooth paste.
- In a heavy bottomed pot, add vegetable stock/water and the prepared corn paste, mix well and heat for 2 minutes on medium heat.
- Add remaining 1/4 cup of steamed corn kernels along with other chopped vegetables. Stir it well and bring to a boil. Cook for 5 minutes on medium heat, stirring occasionally.
- Add salt, pepper & sugar, mix well.
- Dilute the cornflour in 1/2 cup of cold water, reduce the heat and add to the soup stirring continuously until the soup has thickened.
- Switch off the heat, transfer the soup in serving bowls, garnish with finely chopped scallion greens/spring onions along with some chilli vinegar, green/red chilly sauce & soy sauce on the side.
Notes
- For chicken and corn soup | sweet corn chicken soup , use chicken stock instead and garnish with pieces of cooked chicken before serving.
- For corn soup recipe with egg, throw in a beaten egg when the soup is boiling towards the end.
- To make corn crab soup, garnish with boiled crab meat before serving. Use chicken stock or veg stock to make the soup.
- I strongly suggest using veggie or chicken stock, because it just adds so much more flavor. In case you don’t have stock, add the same amount of water and just throw in a bouillon cube. Adjust salt accordingly as the bouillon already has salt.
- If using creamed style canned corn, use 1 cup instead of 2 cups of boiled sweet corns.
- Feel free to use any veggies of your choice, or make it a simple sweet corn soup, add extra steamed corn kernels instead.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
