Shorshe Doi Begun
Shorshe Doi Begun - Eggplant In Mustard Yogurt Gravy is a wonderful way to experience the bold, comforting flavours of Bengali home cooking. With tender eggplant, pungent mustard paste, creamy yogurt, and aromatic spices, this delicious vegetarian curry turns everyday ingredients into a memorable meal. 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.