Doi Begun

 Begun or eggplant is one of my favourite veggies. I love having it fried, in curries, in mixed veg stir fries or in bhartas (mashed eggplant). However, everyone in the family including you hate Begun.

Someone asked me once if there was only one veggie in the world you could eat for the rest of your life what would it be - and pat I gave the answer - Eggplant. 

This curry that I am talking about today is Doi Begun (eggplant in a yogurt gravy). One of my favourites and goes amazingly well with hot rice. I have used small eggplants (Indian or Thai) for this curry. You can use any just make sure you cut them into right size pieces.

Ingredients:

- Cumin seeds - 1 tsp

- Mustard oil - 2 tbsp

- Mustard seeds - 1/2 tsp

- Curry powder - 2 tbsp

- Turmeric - 1/2 tsp

- Ginger Paste - 1 tsp

- Onion Paste - 1 tbsp

- Tomato paste - 2 tbsp

- Salt - 1 tbsp

- Sugar - 1 tsp

- Yogurt - 1 cup

- Vegetable oil (or any white oil of your choice) - 1/2 cup

Method:

- Halve the small eggplants and marinate well with the turmeric and 1/2 tbsp salt.

- Heat 1/2 cup white oil in a wok.

- When the oil is hot, add the eggplants and fry them well, set aside.

- In the same wok add the mustard oil and let it heat.

- When hot add cumin and mustard seeds.

- When they splutter add ginger paste and onion paste, fry well until raw smell is gone.

- Add the curry powder and tomato paste and fry well for 4-5 mins. Add 1 or 2 tsp  water if it seems too dry.

- Add remaining salt and sugar and fry till oil separates.

- When oil separates, add yogurt on low flame and mix fast and well. Let it simmer.

- When cooked (oil separates again) add eggplants and 1/2 cup water. 

- Let it boil, let water reduce to desired consistency.

- Garnish with fresh coriander leaves and serve hot with rice.