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!
Imagine silky eggplant coated in a tangy, creamy yogurt gravy, infused with the unmistakable pungency of Bengali mustard. Shorshe Doi Begun – Eggplant In Mustard Yogurt Gravy is a delicious Bengali-inspired dish that brings together earthy mustard, smooth yogurt, nutty poppy seeds and tender aubergine in every mouthful.
If you love traditional Bengali flavours, this begun shorshe recipe deserves a place on your menu. The eggplant absorbs the rich mustard and poppy seeds seasoning beautifully, while yogurt adds a gentle tang that balances the mustard’s bold character. Serve it with steaming rice for a comforting Bengali-style lunch or dinner.
Whether you’re searching for a traditional Bengali eggplant recipe, a flavourful mustard curry, or a creative way to cook aubergine, this dish offers a wonderful combination of simplicity and regional flavour. With a few pantry staples and the right cooking techniques, you can prepare this inviting curry in your own kitchen.
What Is Shorshe Doi Begun?
Shorshe Doi Begun is a Bengali-style eggplant preparation made with begun (eggplant or aubergine), shorshe (mustard), and doi (yogurt). The dish combines the sharp, earthy flavour of mustard with the creamy tanginess of yogurt to create a distinctive gravy. Here poppy seeds paste has been incorporated which gives the curry a rich, nutty flavour.
In Bengali cuisine, mustard paste is a much-loved ingredient used in curries, fish preparations, and vegetable dishes. In this recipe, it complements the soft texture of cooked eggplant, creating a comforting vegetarian dish that pairs beautifully with rice.
Recipes vary from household to household. Some versions use mustard oil and green chillies for a robust flavour, while others incorporate turmeric, nigella seeds, or a tempering of whole spices. The yogurt-based gravy makes this version especially tangy and creamy.
Health Benefits of Mustard
- Source of minerals: Mustard seeds contain minerals such as magnesium, phosphorus, and selenium in varying amounts.
- Contains plant compounds: Mustard seeds contain glucosinolates and other compounds that contribute to their characteristic pungency.
- Provides healthy fats: Mustard seeds contain unsaturated fats, although the amount in a serving of curry depends on the quantity used.
- Adds flavour without relying on heavy sauces: Mustard paste creates a bold, aromatic gravy and can help make simple vegetables more appealing.
- Complements a balanced diet: Used in moderate quantities alongside vegetables and other nutritious foods, mustard can contribute to a varied eating pattern.
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! Bengalis love their sorshe baata and eggplants doused in thick and creamy mustard paste is a delicacy!
Serve it with steaming rice, pair it with your favourite Bengali sides, or customise the mustard and chilli levels to suit your taste. Whether you’re exploring traditional Bengali cuisine or searching for new aubergine recipes, this dish is a delightful addition to your recipe collection.
- 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.
Want more ways to prepare eggplant? Check out these Aubergine Recipes for delicious homemade ideas, like this Achari Eggplant
Serving Suggestions for Shorshe Doi Begun
- 🍚 Steamed rice: The classic pairing, perfect for soaking up the tangy mustard-yogurt gravy.
- 🫓 Luchi or roti: Serve with luchi for a festive Bengali-style meal or roti for a simpler lunch.
- 🍛Plain moong dal: A soothing, mildly flavoured accompaniment that perfectly balances the sharp pungency of mustard.
- 🥔 Aloo posto: Pair with this beloved Bengali potato and poppy seed dish for a traditional vegetarian spread.
- 🥗 Fresh cucumber salad: Adds a cool, crisp contrast to the warm, mustard-rich curry.
- 🍽️ Bengali thali: Include steamed rice, dal, a seasonal vegetable, and a small serving of shorshe doi begun for a satisfying meal.
Variations for Shorshe Doi Begun
- Spicy Shorshe Begun: Add extra green chillies and a pinch of red chilli powder for a bolder, hotter mustard gravy.
- Creamier Doi Begun: Increase the yogurt slightly and reduce the water for a thicker, tangier sauce. Use full-fat or lower-fat plain yogurt according to your preference.
- Traditional Mustard Oil Version: Use mustard oil for its distinctive Bengali aroma. Heat it carefully before adding the eggplant, following the guidance for your particular cooking oil.
- Lighter Eggplant Curry: Roast or air-fry the eggplant with a small amount of oil instead of shallow-frying it. Fold it into the prepared mustard-yogurt gravy.
- Vegan Shorshe Begun: Replace dairy yogurt with an unsweetened, plain plant-based yogurt that tolerates gentle heating. Check the flavour and consistency before adding it to the mustard gravy.
Tips for Eggplant Mustard Curry
- ✅ Choose firm eggplants: Fresh eggplants with smooth, glossy skin and firm flesh generally cook more evenly.
- ✅ Cut evenly: Similar-sized pieces help the eggplant soften at the same rate.
- ✅ Soak the mustard seeds: A short soak makes grinding easier and can help produce a smoother paste.
- ✅ Balance the mustard: Too much mustard paste can make the gravy overpoweringly pungent. Start with the recommended quantity and adjust next time.
- ✅ Whisk the yogurt thoroughly: A smooth yogurt base is less likely to produce lumps.
- ✅ Prevent curdling: Lower the heat before adding yogurt, temper it with warm gravy, and avoid boiling the curry vigorously.
- ✅ Cook the eggplant until tender: It should soften enough to absorb the gravy without disintegrating.
- ✅ Use mustard oil thoughtfully: Heat it carefully, avoid smoking it excessively, and follow the product’s cooking instructions.
- ✅ Adjust the consistency: Add water a little at a time until the gravy coats the eggplant without becoming watery.
- ✅ Allow the flavours to settle: Rest the curry for a few minutes before serving so the mustard, yogurt, and spices meld together.
💛 You Might Also Like
- 🥔 Aloo Kosha Bhaja: Crispy, golden Bengali-style fried potato skins tossed with simple spices—a delicious accompaniment to dal and steamed rice.
- 🌿 Ucche Chorchori: A traditional Bengali bitter gourd vegetable preparation with a lovely balance of earthy flavours and comforting homestyle spices.
- 🍛 Bengali Ghugni: A flavourful yellow-peas curry infused with aromatic spices, perfect as a snack or a hearty Bengali side dish.
Eggplant In Mustard Yogurt Gravy Recipe details below:
Shorshe Doi Begun
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
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