Niramish Doi Begun: A Special Bengali Eggplant Dish With Curd
Image Credit: Niramish doi begun/

No matter where they are in the world, all Indians respect and adore the traditional eggplant curry recipe known as Bengali Dahi Baingan or Niramish Doi Begun. With yoghurt and a variety of other spices, this straightforward brinjal curry is made. In some locations, this is also known as dahi baigana. Overall, this recipe should be tried by everyone. Doi begun is a traditional Bengali dish that is incredibly well-liked among Bengalis. It occupies a spot on the menu card of practically every true Bengali eatery. It is a niramish recipe, which means it contains no onions or garlic, and is perfect for Durga Puja or any other puja day. In this dish, delicately fried eggplant pieces are dipped in a sauce made of yoghurt that is sweet, acidic, and somewhat spicy. With plain rice or flatbreads like roti, parotta, or luchi, it is typically enjoyed.

doi begun/

Doi Begun is a Bengali name where Doi is used to refer to yoghurt or curd and Begun is used to refer to eggplant, brinjal, or aubergine, depending on your preference. Eggplants are essential to Bengali cuisine. Either way, eggplants usually take centre stage in Bengali recipes, whether they are vegetarian or not. It is used to produce a variety of meals, including straightforward fried foods, mouthwatering veg curries, fish dishes, and many more.


1. 1 Brinjal (Baingan / Eggplant)

2. 2 cups Curd (Dahi / Yogurt) , whisked

3. 1 teaspoon Ginger, grated

4. 3 Green Chillies, slit

5. 1/2 teaspoon Turmeric powder

6. 1/2 teaspoon Red Chilli powder

7. 1 teaspoon Cumin seeds

8. Salt, to taste

9. 1 teaspoon Sugar

10. Coriander Leaves , a few, chopped to garnish

11. 1 tablespoon Mustard oil

12. Oil, for frying/shallow frying

 Method for Preparation:

1. Wash the eggplant and slice it into thin, circular slices to prepare the Doi Begun Recipe (Bengali Style Eggplant in Curd Gravy).

2. Add little salt and turmeric powder on top. In a wok, heat the frying oil.

3. Deep fry the eggplant slices from both sides. Drain on paper towel and set aside. (Instead, you might shallow fry the pieces of brinjal. When you notice that the bottom side is browned and crisp, turn it over and continue to cook the other side.)

4. On a medium heat, warm the mustard oil in another pan or wok. Add the cumin seeds to the heated oil over low heat. Allow them to cough.

5. After adding the ginger and green chilies, mix briefly to remove the raw ginger's fragrance.

6. Add salt, sugar, turmeric, and chilli powder now and continue to sauté until well blended. Avoid burning the mixture by taking caution.

7. Include half a cup of water as well as the yoghurt that has been whisked.

8. On medium heat, stir the liquid and quickly bring to a boil. The fried eggplants can now be added. To allow the flavours to permeate a little, stir and heat for a minute.

9. Serve Doi Begun Recipe (Bengali Style Eggplant in Curd Gravy) with a side of steamed rice.

However, Bengali food uses eggplant and yoghurt in other ways. In fact, many different cuisines use this combination, and each has its own take on Doi Begun.