Shorshe Doi Begun – Eggplant In Mustard Yogurt Gravy | Begun Shorshe

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!

Shorshe Doi Begun Bengali Recipe

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.

Course Side Dish

Cuisine Bengali

Prep Time 15

Cook Time 20

Total Time 35

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.