Dudh begun a healthy Bengali brinjal curry recipe

I love Dudh begun because it is healthy, tasty, and takes less than 20 minutes to prepare. I often make this Bengali brinjal curry at home. It requires minimal ingredients: begun(brinjal), dudh(milk), ginger paste, coriander powder and a few spices. I prepare this curry when I need a healthy side dish for rice with less effort. 

I am not a huge fan of Begun. If Begun Pora is at the top of my list, Dudh Begun is the healthiest option for me. It is not spicy, but rather a slightly sweet and creamy brinjal curry. Especially in winter and summer, this dish is the best time to prepare it to keep our stomachs healthy and cool. This recipe is so simple that no more introduction is needed; just check the recipe.

Dudh begun a healthy bengali brinjal curry recipe

Recipe by Moumita PaulCourse: Lunch, DinnerCuisine: Bengali, IndianDifficulty: Easy

Servings

4-5

servings

Prep time

3

minutes

Cooking time

17

minutes

Calories

300

kcal

Dudh begun is a healthy, tasty Bengali brinjal curry made with brinjal(begun), milk(dudh), ginger paste, coriander powderr and minimal spices. A perfect side dish of rice.

Ingredients

• 1 medium Begun /Brinjal

• 3/4 cup Milk/Dudh

• 2 small pieces of Ginger

• 1 Green chilli

• 1 tsp Coriander powder

• 1/2 tsp Turmeric powder

• 1/2 tsp Chilli powder

• 1½ tsp Sugar

• 3/4 tsp Salt

• 1/2 tsp Paanch phoron

• 2 dry Red chillies

• 3/4 cup of Water

• A handful of Coriander leaves 

Directions

• Take a medium size brinjal, wash & cut into rings or round. 
• Smear them with salt and turmeric powder, and keep aside until frying.
• Heat a pan on low to medium, heat oil and fry the brinjal. Do not overcrowd the pan to prevent brinjal from being broken after frying.
• Fry each side for 3-4 minutes. Once the brinjal is golden from both sides take them out of the pan and fry all the brinjal in a few batches.
• In the meantime, take 2 small pieces of ginger and green chilli, grind it or blend it to make its paste.
• Take the masala paste in a bowl, add coriander powder, turmeric powder, chilli powder, 1/2 tsp salt and sugar with it.
• Add 1/4 cup of water to mix the masala and make a lump-free masala puree.
• Once the all brinjal frying is done, add 1/2 tsp paanch phoron(Bengali five spice) masala in the pan with 2 red chillies(break it before adding to the pan).
  
• Saute them a little. Then add the masala puree to the pan and fry until boiled and thick.
• In this stage add, 3/4 cup(around 122 ml) of milk and 3/4 cup of water respectively. Mix well.
• Once the gravy starts boiling, add those vaja begun to the gravy and dip them in.
• Then cover the pan and cook the gravy for 5-6 mins.
• Remove the cover and make sure all brinjals are absorbing the gravy. Add 1/4 tsp of salt as per requirement.
• Again cover the pan and cook it for 2-3 more mins.
• Dudh begun is done, turn off the heat and sprinkle a handful of chopped coriander over the gravy.
• I serve this curry at lunch with rice, you can serve it with roti as well.

How to make Dudh begun

Take a medium size brinjal, wash & cut into rings or round. 

Smear them with salt and turmeric powder, and keep aside until frying.

Heat a pan on low to medium, heat oil and fry the brinjal. Do not overcrowd the pan to prevent brinjal from being broken after frying.

Fry each side for 3-4 minutes. Once the brinjal is golden from both sides take them out of the pan and fry all the brinjal in a few batches.

In the meantime, take 2 small pieces of ginger and green chilli, grind it or blend it to make its paste.

Take the masala paste in a bowl, add coriander powder, turmeric powder, chilli powder, 1/2 tsp salt and sugar with it.

Add 1/4 cup of water to mix the masala and make a lump-free masala puree.

Once the all brinjal frying is done, add 1/2 tsp paanch phoron(Bengali five spice) masala in the pan with 2 red chillies(break it before adding to the pan).

Saute them a little. Then add the masala puree to the pan and fry until boiled and thick.

In this stage add, 3/4 cup(around 122 ml) of milk and 3/4 cup of water respectively. Mix well.

Once the gravy starts boiling, add those vaja begun to the gravy and dip them in.

Then cover the pan and cook the gravy for 5-6 mins.

Remove the cover and make sure all brinjals are absorbing the gravy. Add 1/4 tsp of salt as per requirement.

Again cover the pan and cook it for 2-3 more mins.

Dudh begun is done, turn off the heat and sprinkle a handful of chopped coriander over the gravy.

I serve this curry at lunch with rice, you can serve it with roti as well.