Name: Doodh Begun (Eggplant in Milk) recipe by Trisha Rudra at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 3
Ingredients: 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

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.

Ingredients Serving: 3

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

Instructions

Slice the eggplant and toss lightly in some salt and turmeric
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).
Remove the cover, and take out the eggplants.
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
Once the eggplants begin to turn slightly brown, add salt. Now lower the heat, and slowly, add the milk, it will splutter and bubble.
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.
Lastly, sprinkle coriander, and serve the dish hot with a drizzle of MO, and some hot steamed rice.

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