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!