Dry Shorshe Begun | Aubergine/Eggplants in Mustard Sauce

Dry Shorshe Begun | Aubergine/Eggplants in Mustard Sauce

Author: Rumki Paul
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 3-4 Persons

Dry Shorshe Begun is one of the most popular Bengali vegetarian comfort dishes. In this dish, marinated Aubergine pieces are shallow fried and cooked in Mustard paste with Tomato and Cilantros. It is very strong in flavours with rich texture. It goes heavenly with steamed Basmati Rice rather than flavoured Rice. Even it goes great with Rotis and Parathas too.

Shorshe Begun is a pure Bengali delicacy and it can be prepared in both ways, dry and with gravy. Both preparations are mouth-watering and equally famous. This recipe is for the Dry Shorshe Begun. I will surely share the other version with you very shortly. In fact, in different parts of India this recipe has its own variations with native flavours and spices.

Dry Shorshe Begun is a very simple and easy recipe and gets prepared rapidly. To prepare this palatable dish, very limited ingredients are required. I have learnt this recipe from my Mom. On Jamai Shashti, she cooked this dish with other fifteen dishes. My husband loved the preparation. From that day onwards, this dish has taken place in our regular weekend lunch menu.

In this preparation, first I have marinated the Aubergine slices with Salt, Turmeric powder, Sugar and all-purpose flour for some time and then shallow fried the fatty slices. All-purpose flour helps the aubergine slices to hold the shape and resist to soak excess oil during the time of frying. I have not used any other spice other than Mustard paste in this recipe. The pungent flavour of Mustard sauce goes amazing with Aubergine. The only herb used in this dish is chopped Cilantros. It enhances the flavour of the dish and brings the dish to the next level. I have also added Tomatoes to the gravy. Tomatoes go great with Mustard seeds. You must try it once to believe me.

What type of Mustard to use in this Recipe?

Normally, two types of Mustard seeds are used in cooking, yellow and black. Black Mustards have strong pungent flavour as compared to yellow Mustard seeds. Yellow Mustard seeds have mild flavour. In this recipe, I have used yellow Mustard seeds powder. I have soaked the mustard seeds powder with a pinch of turmeric powder in Luke warm water for some time. Then I have made a smooth paste of it.

Health benefits of Aubergine

Aubergines are rich in nutrients. They are full of vitamins, minerals and fibre. They contain good number of antioxidants. Regular consumption of Aubergines may reduce many health issues including blood sugar and cholesterol. Even they are excellent for weight loss.

Aubergines are called by many names in different parts of the World. In the UK, it is known as Aubergine. In the US, it is known as Eggplants and in few other parts it is known as Brinjals.

Aubergine is one of the most versatile vegetables I have ever seen. This fleshy vegetable plays a key role in Vegan food dishes. Hundreds of world cuisines are prepared with this purple vegetable. But Indian spices always create magic with Aubergine.

Ingredients:

• 1 Aubergine, washed and thick sliced
• 1 teaspoon Turmeric powder
• 1½ teaspoon Salt
• 1 teaspoon Sugar
• 1 Tablespoon All-purpose flour

• 1 large Tomato, deseeded and chopped
• 1 green Chilli
• 3 tablespoons yellow Mustard seeds
• ½ teaspoon Turmeric powder
• Salt to taste
• Mustard oil for cooking

1. Put the Aubergine slices in a large mix bowl.
   

2. Add Sugar, Salt, Turmeric powder and all-purpose flour into the bowl.
   

3. Mix the ingredients properly and evenly coat the slices.
4. Marinate the Aubergine slices for 10 minutes.
   

5. On the other side, soak the yellow Mustard seeds in Luke warm water for 10 minutes.
   

6. Then drain the water and transfer it into the jar of a grinder.
7. Grind the seeds thoroughly, no lumps should be there. Add water if required.
   

8. Keep the Mustard paste aside.
9. Add Oil into the pan for shallow frying the marinated Aubergine slices.
10. Once the oil is hot, add Aubergine slices (Step 4) into the pan.
    

11. Fry them in medium low flame for 2 minutes and then turn the other side.
12. Fry them in low flame for another 2 minutes.
13. Transfer the Aubergine slices on a plate. Put kitchen tissues on the plate. It will help to absorb the excess oil of the Aubergine slices.
    

14. In the same pan, add Tomatoes, green Chilli and give a nice mix.
    

15. Cover the pan and cook them in lowest flame for 2-3 minutes. Stir occasionally.
16. Add the Mustard paste (Step 8) and give a nice mix.
    

17. Cover the pan and cook them for 4-5 minutes in low flame until the raw smell of the paste goes away.
18. Add Salt, turmeric powder and mix it well.
    

19. Add water and give a nice mix.
    

20. Put the flame on high until the gravy starts boiling.
21. Add chopped Cilantros and give a nice mix.
    

22. Add the fried Aubergine slices (Step 13) and cover the pan.
    

23. Cook them in low flame for a minute.
24. Turn the slices very delicately and cover the pan.
25. Cook them for another minute and switch off the flame.