Shorshe Begun is a very popular recipe from Bengali cuisine, one such dish that is creamy, light and full of flavour. Shorshe meaning mustard seeds are a prevalent part of Bengali cuisine, and Bengalis love to cook with MUSTARD Oil. The pungent flavour of mustard works brilliantly in curries with vegetables.
Ingredients:
- Mustard oil - 2 tsp for cooking and 1 tsp to use raw to finish the dish
- Eggplant / Brinjal / Begun - 4-5 medium size (cut lengthwise)
- Mustard seeds 2-3 tsp
- Onions - 2 (sliced)
- Green chilies - 2-3
- Turmeric powder - 1/2 tsp
- Salt to taste
Process:
1. Soak mustard seeds in water for an hour. Drain the water and add 1 green chili, and make a smooth paste.
2. Cut the brinjals into lengthwise pieces, add salt and turmeric and coat well.
3. In a pan, add mustard oil and fry the brinjal pieces for 2 minutes each side turning lightly brown. Remove from oil and keep aside.
4. Add onions and salute for few minutes, and add the mustard paste along with salt and turmeric. Also add a splash of water. Mix well and cook for 2 minutes on high heat and then simmer for a minute.
5. Now add the fried brinjals in the mustard gravy and simmer over on low heat, covering with a lid for 3-4 minutes. Stir half way through cooking. Spread one tsp of raw mustard oil once done to enhance the taste.
6. Serve hot with steamed rice and dal. On my plate, its rice, dal, alu bhaja and shorshe begun.
P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe
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