Sarfa Pure Kacchi Ghani Mustard Oil

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Doi Begun

Doi Begun

Creamy, tangy Doi Begun is a classic Bengali vegetarian dish where fried eggplants are simmered in spiced yogurt for a rich and flavorful meal. Perfect with steamed rice!

9 (2)

Sarfapremium
Mustard Oil 1L Pouch
100% Pure, Unrefined &
Cold-pressed

Doi Begun | Bengali Style Doi Begun

Ingredients

  • 800g chicken
  • 150g potatoes
  • 150g onions
  • 4-5 pcs dried red chillies
  • 7g ginger
  • 15g garlic
  • 30g SARFA Mustard Oil
  • 2 pcs bay leaves
  • 16g salt
  • 3g turmeric
  • 8g sugar
  • 25g yogurt
  • 300g water
  • 1 pc cinnamon
  • 3 pcs cloves
  • 4 pcs cardamom
  • 5-6 small begun / eggplant
  •  For marinate: 
  • 1/2 tsp salt  
  • 1/2 tsp turmeric powder and 1/2 tsp red chilli powder
  • 1/2 cup curd mixed well with 1 tbsp besan /gram flour
  • Whole Spices for Tempering m: 1/2 tsp cumin seeds, 1 dry red chili and 1 bay leaf
  • Spice Mix: 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, salt and 1/2 tsp sugar. Mixed in 1/4th cup water
  •  1 tsp ginger paste
  •  1/4th tsp hing
  •  1 cup mustard oil for frying
  •  2 tbsp mustard oil for cooking
  •  1 tsp brown ghee
  •  2-3 slit green chillies

Instructions

  • Marinate chicken with turmeric and red chili powder.
  • Soak dried red chilies in hot water for 20 minutes, then grind with ginger and garlic into a smooth paste.
  • Heat SARFA Mustard Oil, add bay leaves, cinnamon, cloves, and cardamom. Cook briefly.
  • Add chopped onions, and cook until medium brown.
  • Stir in ginger, garlic, chili paste, and cook until fragrant.
  • Add coriander and cumin, fry for 3-4 minutes, then add marinated chicken pieces.
  • Cook for 5-8 minutes, then add potatoes and water.
  • Simmer until chicken is tender and potatoes are cooked through.
  • Enjoy your flavorful Banglar Murgir Jhol served hot!
  1. Cut the brinjal into thick wedges. Smear with 4 g salt and 2 g turmeric.
  2. Add the remaining salt, sugar, and maida to the yogurt, and whisk until it is smooth and lump-free.
  3. Heat mustard oil in a pan. Fry the brinjal until browned. Set aside.
  4. Temper the same oil with bay leaf, cardamom, cinnamon and cloves.
  5. Lower the heat (or turn it off if the oil is too hot), and add hing. Fry for 30 seconds, before adding the remaining powdered spices: cumin, red chilli, and turmeric. Fry on low heat for a minute.
  6. Add the yogurt mixture and stir it in vigorously until well-mixed. Continue cooking until oil floats to the top.
  7. Add gorom moshla and cook for another minute, before adding hot water.
  8. Once it comes to a boil, lower the fried brinjal, and simmer on medium heat for 5 minutes.
  9. Finish with bhaja moshla, ghee, and green chilies
  10. Serve with hot white rice, hath roti,luchi

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