Shorshe Begun ~ Popular recipe from Bengali Cuisine

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

BEGUNI

Beguni is a quintessential Bengali dish. It is made of eggplant / brinjal / begun, which is sliced and dipped in gram flour batter before being either fried or deep fried in oil. This is one of the most simple and popular "Telebhaja" (snacks fried in oil) loved all over Bengal and in many parts of eastern India. During Durga puja, this is offered to Maa Durga, along with khichuri bhog. When we talk about "Bengali Adda" (An informal meeting or conversation), during any fine evening, Beguni and Cha (tea) are a must to continue the Adda.

Ingredients:

• Brinjal - 3-4 medium size 
• Besan / Gram flour - 2 and half tsp
• Rice flour - 1 tsp
• Turmeric powder - 1 tsp
• Kashmiri Red Chili powder - 1/2 tsp
• Salt to taste
• Kalonji / Kalo jeere / Nigella seeds - 1/2 tsp
• Water to make the batter
• Black salt or chat masala for seasoning
• Oil for deep frying

Process:

1. Cut the brinjals into 3 mm thin slices. The slices should not be too thin or thick. Slice uniformly to ensure even cooking.

2. In a bowl, mix all the ingredients. Add water and beat it to a smooth and lump free batter.

3. Heat oil in a kadhai for deep frying. Once it starts smoking, dip brinjal slices in the batter and gently lover it into the oil. Wait for 5-6 seconds and then flip it. Fry both the sides evenly on medium heat for about 2-3 minutes. Once it turns to golden in color, remove from oil and serve hot with a sprinkling of black salt or chat masala.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe