"Sorshey Begun" Aubergine's cooked in Mustard Gravy | How to make "Sorshey Begun" Aubergine's cooked in Mustard Gravy
"Sorshey Begun" Aubergine's cooked in Mustard Gravyby Preeti Alam
- Prep Time
20
mins - Cook Time
40
mins - Serves
4
People
66
1
11
About "Sorshey Begun" Aubergine's cooked in Mustard Gravy Recipe
"Sorshey Begun" Aubergine's cooked in Mustard Gravy, is a Bengali dish which is very flavorful and goes well with steamed rice. "Sorshey" is the Bengali name for Mustard and "Begun" in Bengali means Aubergine/ Eggplant or Brinjal.
"Sorshey Begun" Aubergine's cooked in Mustard Gravy
Ingredients to make "Sorshey Begun" Aubergine's cooked in Mustard Gravy
- Begun / Aubergine /Eggplant/Brinjal - 4-5 (I have used the long ones)
- green chillies - 2 -3 nos
- mustard Powder - 1 tablespoon
- red chilli powder - 1 teaspoon
- turmeric powder - 1 teaspoon
- Kalongi /Nigella seeds - 1/4th teaspoon
- yogurt - 2-3 tablespoon
- mustard oil - 3 tablespoon
- salt to taste
How to make "Sorshey Begun" Aubergine's cooked in Mustard Gravy
My Tip:
You can use any variety of Brinjal, if you use the small ones, you would need around 10-12 pieces, or just one large brinjal. It's important to marinate the begun, so please don't skip this step. I have used mustard powder, hence needed to make a paste along with the other spices, as mustard needs to be soaked to soften and impart it flavor. If using whole mustard seeds then soak them in water for 15-20 minutes so that they soften and grind into a paste. Mustard oil has a pungent taste,this process helps in reducing the pungent taste. However if you are not used to or comfortable with mustard oil, then just use any cooking oil which is regularly used in your home.
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