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

1 review
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ByTrisha Rudra
Created on 24th May 2017
  • Doodh Begun (Eggplant in Milk), How to make Doodh Begun (Eggplant in Milk)
Doodh Begun (Eggplant in Milk)by Trisha Rudra
  • Doodh Begun (Eggplant in Milk) | How to make Doodh Begun (Eggplant in Milk) (2 likes)

  • 1 review
    Rate It!
  • By Trisha Rudra
    Created on 24th May 2017

About Doodh Begun (Eggplant in Milk)

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.

The delicious and mouthwatering Doodh Begun (Eggplant in Milk) is a famous dish of West Bengal and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Doodh Begun (Eggplant in Milk) is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Doodh Begun (Eggplant in Milk). Trisha Rudra shared this Doodh Begun (Eggplant in Milk) recipe which is perfect to serve for 3 people. The step by step process with pictures will help you to know how to make the delicious Doodh Begun (Eggplant in Milk). It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Doodh Begun (Eggplant in Milk) recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time15mins
  • Serves3People
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 Wahi3 months ago
Excellent! on my must try list for sure
Trisha Rudra
3 months ago
Thank you Diksha!! I hope you like it :)