To begin making Doi Begun Recipe (Bengali Style Eggplant in Curd Gravy), wash and cut the eggplant into thin round slices.

Sprinkle with a little salt and turmeric powder. Heat oil for frying in a wok.

Deep fry the eggplant slices from both sides. Drain on paper towel and set aside. (You can also shallow fry the brinjal slices instead. Flip when you see that the bottom side is browned and crisp and cook on the other side too)

Heat mustard oil in another pan or wok on a medium heat. When the oil is hot, add cumin seeds on low heat. Let them splutter.

Now add ginger and green chillies, stir a bit till the ginger is mellowed and the raw smell goes.

Now add salt, sugar, turmeric and chilli powder and saute a bit till combined. Take care not to burn the mixture.

Add in the whisked yogurt and half a cup of water to it.

Stir the mixture, cook for a quick boil on medium heat. Now add the fried eggplants.Stir and cook for a minute so that the flavours seep in a bit.

Serve Doi Begun Recipe (Bengali Style Eggplant in Curd Gravy) along with a meal of steamed rice and Bengali Luchi Recipe (Traditional Bengali Style Fried Puffed Indian Bread), along with Choto Aloor Dum Recipe (Bengali Style Baby Potato Stir Fry) on sides.