Doi Begun - Eggplants in Yogurt Sauce

Doi Begun

Our nephew's wife first introduced us to this delectable dish and generously shared her recipe with me. It's the perfect semi-dry curry that goes well either with rice or chapatis/tortillas. Bengalis are natural-born lovers of begun and would gladly have this vegetable with every meal, if possible, which explains the myriad ways we have found for cooking with begun.

When cooked, eggplants soften turning creamy in the center. Greek yogurt combined with coconut milk makes a smooth and creamy sauce made even more delicious with a pungent touch of mustard paste and tang that is provided by the tomatoes. Green chilies serve to spice up this dish so use as much as you can handle.

If eggplants are not your thing, substitute them for thick slices of tofu or fish (for non-vegetarians), and use this same sauce to mound over a hot and steamy bed of rice. It makes for a delicious and satisfying meal that is hard to forget!

Ingredients

4 Japanese eggplants, cut in chunks

4 + 1 Tbsp. mustard oil

1/2 tsp. turmeric powder

1/2 tsp. Kashmiri mirch/paprika

2 tsp. oriental hot mustard powder

4 oz. (1/2 tub) Greek yogurt

7 oz. (1/2 can) coconut milk

1 tsp. green chili paste/chutney or 3 diced chilies

1 large tomato, diced

salt and sugar to taste

3 green chilies, sliced

1/4 cup cilantro, chopped

Directions

1. Toss eggplants with 4 Tbsp. mustard oil, salt to taste, turmeric and paprika.
2. Dissolve hot mustard powder in 1 Tbsp. water and set aside for 15 minutes.
3. Whip mustard paste, green chili paste, yogurt and coconut milk until smooth and free of lumps.
4. Heat a skillet over medium heat and toss in tomatoes and marinated eggplants.
5. Cover and simmer for 3 minutes, stir well, cover again and simmer until eggplants are cooked for about 10 minutes.
6. When oil resurfaces, stir in whipped sauce in and around eggplants, cover and simmer over medium-low heat for 5 minutes.
7. Stir, adjust salt and sugar to taste and simmer for 3 more minutes.
8. Remove from heat and garnish with remaining mustard oil, sliced chilies and cilantro.

Serve with hot, steamed rice or chapatis.