Doi Begun—Brinjals/eggplants in a yoghurt sauce—Bengali vegetarian recipe

Doi Begun isn't something I grew up eating at home, so this is not a family recipe. We cooked doi begun from all of our favourite Bengali cookbooks before we came up with this version. We have kept the sauce quite thin, but if you want a thicker gravy, you can add a little poppy-cashew paste.

While you can cook this all year round, doi begun is best made in winter when brinjals are in season. We are particularly fond of the green thorny brinjals (kNata begun) which are indigenous to our region, but are increasingly becoming rare to find. Highly recommend looking for them in the markets if you are cooking this (or any brinjal recipe) in winter.

🌾 We've served doi begun today with Rupshal. For a limited time only, Amar Khamar is offering Bong Eats viewers a small discount on all products on their website. Go to https://go.bongeats.com/amar-khamar, or use the code BONGEATS at checkout at https://www.amar-khamar.com/.🌾

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🥘 RECIPE WITH INGREDIENT LIST 📝
https://bongeats.com/recipe/doi-begun/
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