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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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Bengali
Servings: 4
Author: Shil

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.