This recipe is named after a specially cooked eggplant, which is known as ‘begun’ or local name ‘baigun’ in some parts of Bangladesh. Eggplant is one of the most commonly available vegetables in almost every country allowing different recipes ranging from jhol curry with different fishes to fried eggplant, ‘bhorta’ (chutney) etc. Eggplant with yogurt is a yummy recipe from different eggplant recipes. We call it “Bagra Baigun” locally. If you want to represent a different and new recipe you can make it for your beloved guest or friend and family. This recipe is not only good looking but also yummy tasting. I am sure your friends and family will appreciate you for this recipe. Enjoy cooking.
Different sizes and shapes of eggplants are available. Here in this recipe larger size and round shaped eggplants are used for easy processing. The whole eggplant is cooked in a different way without separating it. Although the eggplant still looks fresh, it is boiled and cooked properly, kept intact to create attraction to the dish.
The eggplant is treated with yogurt and other commonly available spices. The process of cooking is also simpler than the glammer of the recipe. It is used as a side dish which increases a taste of your rice, pulao, biryani, paratha, chapatti etc.
|Preparation time||10 minutes|
|Cooking time||20 minutes|
|Total time||30 minutes|
Ingredients for eggplant with yogurt
- 2 big round sized eggplants
- 1 cup yogurt
- 1 teaspoon turmeric powder
- ½ teaspoon hot spice powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 150 milliliters oil
- 1 teaspoon ginger paste
- 1 teaspoon sugar
Cut eggplant from the bottom into 4 slices keeping intact near the root. Apply turmeric powder and salt into it.
Heat oil in a deep non-stick sauce pan. Fry eggplant with the even heat on all sides. Take eggplant out of the pan when half fried and keep them aside. Beat the yogurt with sugar and keep it aside.
Put ginger paste, turmeric powder, chili powder, cumin powder, and salt into the pan and stir gently. Add beaten yogurt and mix with other ingredients. After the mixture is heated well it will form a thicker gravy. Put the half fried eggplant into the gravy and paste on all sides of the eggplant. Cook until oil comes out of the gravy and turn off the burner. Take out the bagra begun and place in a serving dish.
Yummy and tasty eggplant with yogurt is ready to serve. Serve with Pulao, biriani, paratha, chapatti or white rice.
If you like my eggplant with yogurt recipe please share this recipe with your family and friends.
I love to cook and like to share my delicious food recipes with my beloved friends.