Doi Begun (Eggplant Medallions in Tangy Mustard-Seed & Spiced Yogurt Sauce) – Authentic Bangladesh Recipe
Silky eggplant rounds bathed in a cool-warm Bengali yogurt sauce tempered with crackling five-spice.
- Country of Origin
- 🇧🇩 Bangladesh (South Asia, Asia)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Golden pan-fried eggplant slices, Whisked spiced yogurt sauce, Fresh cilantro leaves, Panch phoron five-spice, Grated ginger
Ingredients for Doi Begun (Eggplant Medallions in Tangy Mustard-Seed & Spiced Yogurt Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden pan-fried eggplant slices, prepped into bite-sized pieces
- 1.5 cups whisked spiced yogurt sauce, washed and trimmed
- 1 cup fresh cilantro leaves
- 1 medium onion and 3 cloves garlic, finely minced with panch phoron five-spice
- 1.5 tbsp traditional Bangladesh seasoning (grated ginger, turmeric, green chili)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and panch phoron five-spice for 2–3 minutes until softened and fragrant.
- Add golden pan-fried eggplant slices and whisked spiced yogurt sauce along with grated ginger, turmeric, green chili, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with fresh cilantro leaves and serve straight from the skillet.