Shorshe Begun
A classic Bengali dish where tender eggplant is cooked in a pungent, creamy mustard and poppy seed paste. This low-salt version is perfect for a flavorful yet healthy meal, fitting beautifully into a heart-conscious diet.
For 4 servings
Prepare the paste and eggplant.
- Soak the mustard seeds and poppy seeds in 1/4 cup of warm water for 15 minutes.
- While the seeds soak, wash and cut the eggplant into 1-inch thick pieces.
- Pat the eggplant pieces dry and rub them with 1/2 tsp of turmeric powder.
TIPSoaking the seeds helps them grind into a smoother paste and reduces bitterness.Grind the mustard-poppy paste.
Drain the soaked seeds and transfer them to a grinder. Add 2 green chilies and a little fresh water. Grind to a smooth, fine paste. Set aside.
Pan-fry the eggplant.
Heat 1.5 tbsp of mustard oil in a pan over medium-high heat until it's lightly smoking. Carefully place the eggplant pieces in the pan and fry for 3-4 minutes on each side, until they are golden brown and tender. Remove from the pan and set aside.
TIPDon't overcrowd the pan; fry the eggplant in batches if necessary to ensure they brown well instead of steaming.Temper the spices.
In the same pan, add the remaining 0.5 tbsp of mustard oil. Once hot, add the nigella seeds and the slit green chili. Let them splutter for about 30 seconds until fragrant.
Cook the mustard gravy.
- Lower the heat and add the mustard-poppy seed paste to the pan.
- Add the remaining 1/2 tsp turmeric powder, the pinch of salt, and sugar.
- Sauté for about 1 minute, stirring continuously. Do not overcook.
- Add 1 cup of water and mix well to form a gravy. Bring it to a gentle simmer.
TIPCooking the mustard paste for too long will make it unpleasantly bitter. Just cook until the raw smell disappears.Combine and finish the dish.
Gently place the fried eggplant pieces back into the simmering gravy. Let it cook for another 2-3 minutes, allowing the eggplant to absorb the flavors of the gravy. The gravy should thicken slightly.
Serve hot.
Turn off the heat. Your Shorshe Begun is ready. Serve hot with steamed rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier paste, you can add 1 tablespoon of yogurt or a few cashews while grinding the seeds.
- 2Ensure your mustard oil is heated properly until it's just about to smoke. This removes its raw pungency and brings out a nutty flavor.
- 3If you find the mustard paste too pungent, you can increase the proportion of poppy seeds.
- 4This dish tastes even better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Yes, Shorshe Begun can be very healthy. Eggplant is low in calories and high in fiber. Mustard seeds have anti-inflammatory properties. This low-salt version, made with a moderate amount of healthy mustard oil, is particularly good for a heart-conscious diet.
