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Aloo Begun Jhol

Kankana Saxena
Aloo Begun Jhol is a Bengali Vegetarian side dish that has no onion or garlic. It is very mild in the tummy and great for warm sunny days. With just three key ingredients and a tiny list of warm spices, this Aloo Begun Jhol comes together in about 30 minutes times. It pairs best with steamed white rice.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Curries and Stew
Cuisine Indian
Calories 215 kcal

Ingredients
 

  • 1 medium size eggplant (13 oz/ 376 g)
  • 2 small or 1 medium potatoes (5 oz/ 141 g)
  • few sprigs of fresh cilantro leaves (finely chopped)
  • 2 tablespoons mustard oil
  • dried lentil dumplings / daaler bodi (1.5 oz/ 45g)
  • 1 and ½ teaspoons salt
  • ½ teaspoon chili powder
  • 1 teaspoon turmeric
  • 2 bay leaves
  • ½ teaspoon Bengali five spice
  • ½ teaspoon sugar
  • 1 and ½ teaspoons Bengali Bhaja Moshla
  • 2 green chillies
  • 2 cups water
  • 1 tablespoon wheat flour mixed with ¼ cup water

Instructions
 

  • Cut the eggplant into bite size wedges. Then layer it in a colander, sprinkle some salt and give it a mix. Place the colander on a plate, so it easily drains out all the moisture. This helps to soften the eggplant and that way it won't soak up too much oil.
  • Slice the potatoes into wedges too and mix it with little salt. This helps to cook the potatoes faster.
  • Trim the end of the green chili or slit it half if you prefer more heat.
  • Place the wok in medium heat and pour the oil. Once the oil heats up, drop the lentil dumplings (daler bodi) and stir it around for 1 minute. Then take it off to a bowl.
  • Next fry the potatoes. Because the potatoes were sprinkled with salt, it might splatter a little when added to the hot oil, so take cautions.
  • Sprinkle little salt, little turmeric and fry the potatoes for 3 minutes. Take it off once done.
  • To the same wok, add a bit more oil if needed. Drop the bay leaves and Bengali five spice (paanch phoron)
  • Next add the rest of the turmeric and the chili powder. Give a quick mix and then drop the eggplant. Stir it around.
  • Sprinkle the sugar and stir it around. Sugar helps to enhance the taste of the eggplant.
  • Next add the fried potatoes that were kept aside followed by the bhaja moshla. Stir it around for 3 minutes.
  • Add the green chili, 2 cups water and the fried lentil dumplings. Crank up the heat to bring the water to boil. Then bring the heat down to medium, cover the wok and let it simmer for 7 minutes.
  • To thicken the curry add the flour and water mixture along with the cilantro leaves. Give a stir and let it simmer for 3 minutes.
  • Check for salt and add any if needed.
  • Enjoy the curry warm with rice.

Video

Notes

Cooking with Eggplant

When you are cooking eggplant, sprinkle some salt on it and leave it aside for 15 to 30 minutes. This will release the moisture and softened the eggplant.
As a result the eggplant will not act as a sponge and soak up all the oil.
You will be able to prepare the dish with very minimal oil.

Mustard Oil

We mostly use Mustard oil while cooking authentic dishes. It is definitely not a mandate, but it sure does add a flavor to the dish.
One key thing to remember when cooking in mustard oil is to let the oil heat up, and you should see smoke. If you start cooking while the oil is still not hot enough, it will leave a raw pungent taste to the dish.

Nutrition

Serving: 1gCalories: 215kcalCarbohydrates: 38gProtein: 8gFat: 5gPolyunsaturated Fat: 4gSodium: 439mgFiber: 9gSugar: 7g
Keyword 30 minutes meal, Bengali side dish, vegetarain dish