"Sorshey Begun" Aubergine's cooked in Mustard Gravy | How to make "Sorshey Begun" Aubergine's cooked in Mustard Gravy

Name: "Sorshey Begun" Aubergine's Cooked In Mustard Gravy
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 people
Ingredients: 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

By Preeti Alam | 27th Apr 2016 |

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"Sorshey Begun" Aubergine's cooked in Mustard Gravyby Preeti Alam

Prep Time
20
mins
Cook Time
40
mins
Serves
4
People

67 saves

1 review

11 likes

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 is a popular aromatic and delicious dish. You can try making this amazing "Sorshey Begun" Aubergine's cooked in Mustard Gravy in your kitchen. This recipe requires 20 minutes for preparation and 40 minutes to cook. The "Sorshey Begun" Aubergine's cooked in Mustard Gravy by Preeti Alam has detailed steps with pictures so you can easily learn how to cook "Sorshey Begun" Aubergine's cooked in Mustard Gravy at home without any difficulty. "Sorshey Begun" Aubergine's cooked in Mustard Gravy is enjoyed by everyone and can be served on special occasions. The flavours of the "Sorshey Begun" Aubergine's cooked in Mustard Gravy would satiate your taste buds. You must try making "Sorshey Begun" Aubergine's cooked in Mustard Gravy this weekend. Share your "Sorshey Begun" Aubergine's cooked in Mustard Gravy cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Preeti Alam for inputs. In case you have any queries for "Sorshey Begun" Aubergine's cooked in Mustard Gravy you can comment on the recipe page to connect with the Preeti Alam. You can also rate the "Sorshey Begun" Aubergine's cooked in Mustard Gravy and give feedback.

"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

Wash the begun thoroughly, trim the top and bottom, cut it into long pieces.( I have divided it into 2 length wise and then cut them into half inch wide and 2.5 inches long pieces.)
Sprinkle about a fourth to half a teaspoon of turmeric powder and some salt, mix it well ensuring each and every piece of the begun is well coated. Let the begun marinate for 10- 15 minutes.
While the begun is marinating, mix the dry masala powders (Mustard, red chili and turmeric) in a bowl with 2 - 3 tablespoons of water, mix it well to form a paste and keep aside. While we are frying the begun the masala paste will be ready.
Heat 2 tablespoons of the mustard oil in a kadhai, add the marinated begun and shallow fry until it gets a nice golden colour. Remove the fried begun using a slotted spoon and keep aside.
Heat the remaining oil and add the kalongi/nigella seeds, once the seeds start to pop add the masala paste and fry.
Once oil starts appearing on the sides, add the slit green chilies and salt, continue frying for another 2-3 minutes, once the masala is completely cooked and the raw smell has disappeared add the yogurt and mix well.
Add 1/2 a cup of warm water and mix it well, once the gravy starts to simmer add the fried begun, mix well and let it cook in the gravy for a minute or two.
Turn off the flame and let it sit in the gravy for some time. The begun will absorb the flavors and the gravy will become thick.

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.