Bengal’s Own, Alu-Begun-Chingri Recipe

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Though the main ingredients for this recipe are are Potato (Alu), Eggplant/Brinjal (Begun) and Shrimps (Chingri), a whole lot of flavors come from the green chilies you add to it. So this Alu-Begun-Chingri is not really for the faint-hearted.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $4.59 view details
  • 400 grams shrimp (I used just the tails, they were largish, size 8-12)
  • 3-4 Oriental eggplants, halved and cut lengthwise
  • 2 medium size potatoes, cut into wedges
  • 1 medium red onion, slivered
  • 2 medium tomatoes, roughly chopped (the riper the better!)
  • 7-8 green chilies, slit lengthwise
  • Generous handful of chopped coriander
  • One and half tablespoon of ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 3-4 tablespoons mustard oil
  • Salt

Directions

  1. Heat oil in a large, thick pan. Sauté the onions and green chilies till the onions are still light brown in color.
  2. Then add the potatoes and get some color on them, for another 3-4 minutes. Now add the eggplants and mix well.
  3. Next to add are the turmeric and red chili powder and the ginger-garlic paste. Mix for a minute or two, scraping the spices from the bottom of the pan, all this on medium heat. Add the chopped tomatoes and salt, cover and cook for 3-4 minutes.
  4. The salt will help the tomatoes release their juices which will moisten the other vegetables too. Add the shrimps to the dish and mix again.
  5. Cover for 4-5 minutes on medium heat and cook. Keep checking so that the spices do not burn. Add a cup of water and cover till the potatoes are done. The shrimps will turn pink and the eggplant and tomatoes will become mushy.
  6. Check the seasoning. Turn the heat off if the potatoes are done, else continue cooking for a few more minutes.
  7. Add a generous amount of chopped fresh coriander (leaves and stems) and mix again.
  8. Though I used shrimp tails, you can use whole deveined shrimps or kucho chingri for this recipe. If you are vegetarian and do not eat shrimps, please feel free to omit them and call this dish Alu-Begun!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 958g
Recipe makes 4 servings
Calories 472  
Calories from Fat 138 29%
Total Fat 15.65g 20%
Saturated Fat 2.02g 8%
Trans Fat 0.0g  
Cholesterol 152mg 51%
Sodium 181mg 8%
Potassium 2345mg 67%
Total Carbs 61.08g 16%
Dietary Fiber 24.9g 83%
Sugars 21.35g 14%
Protein 30.25g 48%
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