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

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

1. 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.)
2. 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.
3. 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.
4. 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.
5. Heat the remaining oil and add the kalongi/nigella seeds, once the seeds start to pop add the masala paste and fry.
6. 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.
7. 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.
8. 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.