Shorshe Begun (Mustard Eggplant Curry - Bong style)

 

          Shorshe Begun is a traditional Bengali style Eggplant curry, cooked in a mustard based gravy and in mustard oil for an authentic touch and flavour. Shorshe refers to mustard seeds. A paste of coconut and poppy seeds can also be added according to individual preference.

           It is a most popular vegetarian dish among the Bengali crowd. This veggie can also be prepared without onion and garlic too. Shorshe Begun recipe is mostly a dry curry which is enjoyed with steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this regional delicacy.

• 10-12 baby eggplants
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• 3 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 2 tbsp. mustard seeds, soaked for 10-15 minutes
• 1-2 tbsp. coriander leaves, chopped

          Grind the soaked mustard seeds along with 1 green chili, a pinch of salt and some water into a smooth paste. Keep aside.

         Rinse the baby eggplants and wipe them dry. Make 2 cross slits and keep aside. 

         Heat 2 tbsp. oil in a pan and sauté the slit eggplants with a pinch of salt till light brown. Keep aside.

         Heat remaining oil and temper with nigella seeds. Sauté for a few seconds. 

         Add the onion, garlic and remaining green chilies. Stir fry till light brown. 

         Add the turmeric powder, red chili powder and a sprinkle of some water. Sauté for a few seconds. 

         Add the sautéed eggplants and salt to taste. Coat them well with the masala. 

         Then add the mustard paste and some water. Mix well and cover and cook for 2-3 minutes.

         When the eggplants are tender, switch off the flame and garnish with coriander leaves. Serve with rice or chapatti.

Heat 2 tbsp. oil & sauté the slit eggplants with a pinch of salt till light brown. Keep aside.

Heat remaining oil & temper with nigella seeds. Sauté for a few seconds. 

 Add the onion, garlic & remaining green chilies. Stir fry till light brown. 

Add the turmeric powder, red chili powder & a sprinkle of some water. Sauté for a few seconds. 

                    Add the sautéed eggplants and salt to taste.

                   Coat them well with the masala. 

Then add the mustard paste & some water. Mix well. Cover & cook for 2-3 minutes.

When the eggplants are tender, switch off the flame & garnish with coriander leaves. 

                        Serve with rice or chapatti.