Doodh Begun (Eggplant in Milk) | How to make Doodh Begun (Eggplant in Milk)

By Trisha Rudra  |  24th May 2017  |  
5.0 from 1 review Rate It!
  • Doodh Begun (Eggplant in Milk), How to make Doodh Begun (Eggplant in Milk)
Doodh Begun (Eggplant in Milk)by Trisha Rudra
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

14

1





About Doodh Begun (Eggplant in Milk) Recipe

This dish is not just easy, it's also extremely tasty and can be served at parties, be it for lunch or dinner! The light pungency of mustard oil and the mildness of milk gives the gravy a beautiful flavour.

Doodh Begun (Eggplant in Milk) is one dish which makes its accompaniments tastier. With the right mix of flavours, Doodh Begun (Eggplant in Milk) has always been everyone's favourite. This recipe by Trisha Rudra is the perfect one to try at home for your family. The Doodh Begun (Eggplant in Milk) recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Doodh Begun (Eggplant in Milk) is few minutes and the time taken for cooking is 15 minutes. This is recipe of Doodh Begun (Eggplant in Milk) is perfect to serve 3 people. Doodh Begun (Eggplant in Milk) is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Doodh Begun (Eggplant in Milk). So do try it next time and share your experience of cooking Doodh Begun (Eggplant in Milk) by commenting on this page below!

Doodh Begun (Eggplant in Milk)

Ingredients to make Doodh Begun (Eggplant in Milk)

  • Eggplant/Brinjal - 1 large or 2 medium sized, sliced in roundels
  • Milk - 200 to 250 ml (just enough to dip the eggplants)
  • Mustard oil - 2 tbsp (reserve little for drizzling on top later)
  • Green chilies - slit, few
  • Turmeric - 2 to 3 tsp (for colour and taste)
  • Kalo jeera/Nigella seeds - 1 tsp
  • Coriander - a handful, chopped
  • Salt - to taste

How to make Doodh Begun (Eggplant in Milk)

  1. Slice the eggplant and toss lightly in some salt and turmeric
  2. Heat a kadhai with a few drops of mustard oil. Slide the eggplants in, and on a low flame, let them soften for 2 to 3 mins by placing a cover on top.(not fry, just soften slightly).
  3. Remove the cover, and take out the eggplants.
  4. Add the rest of the mustard oil, once hot, add the kalo jeera. Let them splutter, add the turmeric, green chilies and eggplants back in
  5. Once the eggplants begin to turn slightly brown, add salt. Now lower the heat, and slowly, add the milk, it will splutter and bubble.
  6. Place a lid and steep the eggplant in the milk for 3 to 4 mins. Keep an eye on the kadhai, milk shouldn't boil over, keep heat on low.
  7. Lastly, sprinkle coriander, and serve the dish hot with a drizzle of MO, and some hot steamed rice.

My Tip:

The milk curdles, that's how it's supposed to be... You can make this with paneer, fish and even other veggies. Don't add any spice, the simplicity of the dish makes it what it is

Reviews for Doodh Begun (Eggplant in Milk) (1)

Diksha Wahi7 months ago

Excellent! on my must try list for sure
Reply
Trisha Rudra
7 months ago
Thank you Diksha!! I hope you like it :)