Shorshe Doi Begun is a delectable Bengali recipe where eggplant slices are simmered in a delicious mustard-yogurt sauce. A light, creamy and flavourful eggplant dish that will be polished off in no time!
Bengalis love their sorshe baata and eggplants doused in thick and creamy mustard paste is a delicacy!
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 dish magically transforms into something really amazing!
- To make Begun Shorshe, firstly wash and slice the brinjal into long strips.
- Then smear the brinjal slices with salt and turmeric and leave aside.
- Now, in a mixing bowl, add mustard paste, poppy-seeds paste, salt, turmeric powder and beaten curd. Blend well and set aside.
- Heat mustard oil in a pan. Fry the brinjal slices till slightly browned and tender and remove onto a tissue paper.
- Heat 1 tsp of fresh mustard oil in another pan and temper the oil with nigella seeds.
- Then tip in the shorshe-posto-doi paste and sauté for a couple of minutes, till the oil starts to separate.
- Next add salt and a cup of water and let it simmer till you get a nice thick saucy consistency.
- Then add the fried brinjals and let it simmer for 1-2 minutes till the slices get well coated with the mustard-yogurt sauce.
- Next add a teaspoon of mustard oil on top. Lastly, garnish with freshly chopped coriander.
- Turn off the gas and let the brinjal slices to soak in the rich gravy.
- Serve Bengali Shorshe Doi Begun or brinjals in mustard-yogurt sauce with steamed rice.
If you are searching for more aubergine recipes, then do try out Achari Eggplant
Eggplant In Mustard Yogurt Gravy Recipe details below:
Shorshe Doi Begun
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.
Servings: 4
Ingredients
- Brinjals/Eggplant – 1 large
- Mustard powder – 2 tbsp
- Poppy seeds – 1 tbsp, ground
- Green chilli - 2
- Curd – 2 tbsp, well-beaten
- Salt – to taste
- Turmeric – ¼ tsp
- Mustard Oil – 1 tsp + for deep frying
- Nigella seeds/kalonji – ½ tsp
- Coriander leaves to garnish
Instructions
- Wash and cut the eggplant lengthwise. Sprinkle a pinch of salt and turmeric over the slices and keep aside.
- Add a pinch of salt to the mustard powder and make a paste with a little water.
- Grind poppy seeds to paste along with green chilli.
- In a mixing bowl blend together mustard paste, poppy seeds paste, well-whipped curd, salt, sugar and turmeric.
- Heat oil in a kadai. Add the brinjal pieces and fry to a golden brown. Remove onto a paper napkin.
- Heat about 1 tsp of fresh mustard oil in another pan.
- Add kalonji and once it starts to pop, add the ground paste. Allow it to simmer for 1-2 minutes.
- 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.
- 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.
- Serve Shorshe Doi Begun with steamed rice.
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.
2 thoughts on “Shorshe Doi Begun – Eggplant In Mustard Yogurt Gravy | Begun Shorshe”