Doodh Begun (Eggplant In Milk) Recipe

Cooking Directions

• STEP 1.Slice the eggplant into thick rounds and sprinkle salt on both sides. Let it sit for 15 minutes.
• STEP 2.Heat oil in a pan and fry the eggplant slices until golden brown. Set aside.
• STEP 3.In the same pan, add ghee and temper with cumin seeds, bay leaf, and dried red chilies.
• STEP 4.Add ginger-garlic paste and sauté until fragrant.
• STEP 5.Pour in the milk and bring it to a boil. Add turmeric powder, cumin powder, coriander powder, and salt.
• STEP 6.Add the fried eggplant slices to the milk gravy and simmer for 10-15 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and tender eggplants for the best texture and taste.
• You can add a pinch of sugar to balance the flavors of the dish.

Storage and Serving

• Leftover Doodh Begun can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Doodh Begun with steamed rice or roti for a complete meal.