Doi Begun is a Bengali preparation in which the main ingredient is eggplant. The eggplant is fried and then is added to a gravy which is thick and smooth. The very little spices do not overpower the taste of eggplant.
Marinate the eggplant with salt and turmeric for five minutes.
In the mean time heat up the oil for deep frying in a wok.
When the oil is sufficiently hot, drop the eggplant pieces and fry them in medium heat till golden brown and soft. Take them out on an absorbent paper and keep aside.
Mix the coriander powder, red chilli powder, turmeric powder , sugar and salt to the yogurt and make a smooth paste. Keep it aside.
In another wok heat 2 tbsp oil and add the mustard seeds, dry red chillies and curry leaves.
Sauté for about 30 seconds and add the yoghurt mixture. Add little water.
Heat it till it comes to a boil and add the fried eggplants.
Lower the heat and simmer for about 5 minutes till the water is evaporated the consistency of the gravy Is thick and creamy.