Feb 052015

Shorshe Doi Begun is a delectable Bengali recipe where eggplant slices are simmered in a delicious mustard-yogurt sauce. This easy eggplant recipe pairs well with Pulao or Chapathis.

Shorshe Doi Begun Recipe

Shorshe Doi Begun

The health benefits of eggplant (brinjal) include lowering ‘bad cholesterol’, managing and controlling diabetes and weight-control. Eggplants are low in calories and high in dietary fiber.

Shorshe Doi Begun Bengali Recipe:

Bengali Shorshe diya Begun is a delicacy where fried brinjal slices are cooked in a rich and creamy poppy-seeds-mustard-yogurt gravy. Poppy seeds paste (posto bata) and mustard paste (shorshe bata) give a unique flavor to the dish. Blend in some doi (yogurt) and the doi begun with posto shorshe sauce magically transforms into something really amazing! You can check out these delicious eggplant recipes!

How to make Bengali shorshe doi begun:

Eggplant In Mustard Yogurt Gravy Recipe

Eggplant In Mustard Yogurt Gravy

1. To make Begun Shorshe or eggplant curry in a creamy mustard gravy, wash and slice the brinjal into long strips. Smear the brinjal slices with salt and turmeric and leave aside.

Slice brinjals for Begun Shorshe Recipe

Brinjal slices

2. In a mixing bowl, add mustard paste, poppy-seeds paste, salt, sugar, turmeric powder and beaten curd. Blend well and set aside.

Mix shorshe doi posto bata for brinjal recipe

Mustard-Poppy-seeds- Yogurt paste

3. Heat mustard oil in a pan. Fry the brinjal slices till slightly browned and remove onto a tissue paper.

Fry brinjal slices and remove for Bengali eggplant curry recipe

Fried Eggplant slices

4. Heat 1 tsp of fresh mustard oil in another pan and temper the oil with nigella seeds. Tip in the shorshe-posto-doi paste and sauté for a couple of minutes, till the oil starts to separate.

Add the poppy seeds, mustard, curd and spices paste to Doi Begun Recipe

Add paste

5. Add salt and a cup of water and let it simmer till you get a nice thick saucy consistency.

6. Add the fried brinjals and let it simmer for 1-2 minutes till the slices get well coated with the mustard-yogurt sauce. Add a teaspoon of mustard oil on top.

Add fried eggplant slices to gravy for beguner tarkari recipe

Add fried brinjal slices

 6. Garnish Posto Shorshe Begun with freshly chopped coriander. Turn off the gas and let the brinjal slices soak in the rich gravy.

Garnish Shorshe diya Begun with coriander for begun Bengali recipe

Shorshe Begun

7. Serve Bengali Shorshe Doi Begun or eggplant in mustard-yogurt sauce with steamed rice.

Shorshe Doi Begun Bengali Recipe

Shorshe Doi Begun

If you are looking for more healthy eggplant recipes, do try out Neem Begun and Vankaya Batani.

 Shorshe Begun Recipe details below:

Shorshe Doi Begun
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Doi Shorshe Begun Bengali recipe or eggplants in mustard-yogurt gravy is a flavorful and delicious eggplant preparation. Try out this easy recipe for eggplant - Begun shorshe posto.
Course: Side Dish
Cuisine: Bengali
Servings: 4
Author: Shil
  • Brinjals/Eggplant – 1 large
  • Mustard powder – 2 tbsp
  • Poppy seeds – 1 tbsp ground
  • Green chilli - 2
  • Curd – 2 tbsp well-beaten
  • Salt – to taste
  • Sugar - 1/8 tsp
  • Turmeric – ¼ tsp
  • Mustard Oil – 1 tsp + for deep frying
  • Nigella seeds kalonji – ½ tsp
  • Coriander leaves to garnish
  1. Wash and cut the eggplant lengthwise. Sprinkle a pinch of salt and turmeric over the slices and keep aside.
  2. Add a pinch of salt to the mustard powder and make a paste with a little water.
  3. Grind poppy seeds to paste along with green chilli.
  4. In a mixing bowl blend together mustard paste, poppy seeds paste, well-whipped curd, salt, sugar and turmeric.
  5. Heat oil in a kadai. Add the brinjal pieces and fry to a golden brown. Remove onto a paper napkin.
  6. Heat about 1 tsp of fresh mustard oil in another pan.
  7. Add kalonji and once it starts to pop, add the ground paste. Allow it to simmer for 1-2 minutes.
  8. Add 1 cup of water and salt to taste. Bring it to a boil and then let it cook still the gravy starts to thicken.
  9. Slide in the fried eggplant slices and simmer for a minute. Drizzle some mustard oil on top. Garnish with coriander leaves. Turn off the gas, cover with a lid and allow the eggplant slices to soak in the gravy.
  10. Serve Shorshe Doi Begun with steamed rice.
Recipe Notes

* If you don’t have store-bought mustard paste, just soak 2-3 tbsp of mustards seeds and grind to paste. Strain the paste and then use.
* You can add a pinch of sugar to the ground paste.


Shorshe Doi Begun – Eggplant In Mustard Yogurt Gravy | Begun Shorshe
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Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.

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