Name: Shorshe Begun
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g eggplant (large, cut into 1-inch thick rounds or cubes); 2 tbsp mustard seeds (black or yellow); 2 tbsp mustard oil; 3 pcs green chili (2 for paste, 1 slit for tempering); 1 tsp nigella seeds; 1 tsp turmeric powder (divided); 1 cup water (for gravy, plus more for grinding)

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Chana Dal with Steamed White Rice with Shorshe Begun - Nutrition Info & Recipe