Aloo in Bengali means potato, Begun is eggplant and Jhol refers to curries with gravy. This is a quintessential side dish that we prepare with no onion and no garlic, pure vegetarian style. Sometimes the same Aloo Begun Jhol is prepared with fish but the over all taste still remains very light and perfect for warm days. Here is a link to the recipe I had shared earlier of Macher Jhol Aloo Begun Diye. Did you know Bengali Vegetarian dishes are unlike any other region in India? Bengali Vegetarian dishes are pure vegetarian that doesn’t include any garlic or onion. There are often very little spices that go in, and we serve it at the beginning of the meal. One common spice mix we add in most Bengali Vegetarian dishes is Bhaja Moshla. You will not find it in any store, and we tend to have our own house recipe for the same. Here is the link to the recipe of Bengali Bhaja Moshla
Ingredients needed for Aloo Begun Jhol
Potatoes : You can use any variety of potatoes to make this dish. I try to keep the size of the potato wedges the same as the eggplant.Eggplant : Typically we use the giant eggplant but once I used the Chinese eggplant, I prefer those as it’s easier to slice, and also it has no seeds.Dried Lentil Dumpling : We call it daler bodi. These are basically uncooked lentil dumplings, and we fry for a while, and then we cook it along with the vegetables. It is used in several other dishes, and it adds a lovely earthy aroma to the gravy.Cilantro Leaves : Unless you absolutely dislike the flavor, don’t skip cilantro in this dish. It adds a beautiful, refreshing flavor.Green Chili : Adding green chili is very common in Bengali dishes. You can use just chili powder if you don’t have green chili.
Spices:
Bengali five Spice - Here is a link to the recipe Bay leaf - Not the fresh ones, but the dried ones we call Tejpata Bengali Bhaja Moshla - And here is the link to the recipe
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.
Bengali dishes are often cooked in 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. Growing up, I never liked this curry that much. But with time, our palate develops and we start to appreciate such simple meals that are not only healthy and quick but also so comforting. Now, I love this combination of potatoes with eggplant and most often I prepare it vegetarian. It always takes me back home.
