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"Sorshey Begun" Aubergine's cooked in Mustard Gravy

Apr-27-2016
Preeti Alam
20 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • West Bengal
  • Frying
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Begun / Aubergine /Eggplant/Brinjal - 4-5 (I have used the long ones)
  2. Green chillies - 2 -3 nos
  3. Mustard Powder - 1 tablespoon
  4. Red chilli powder - 1 teaspoon
  5. Turmeric powder - 1 teaspoon
  6. Kalongi /Nigella seeds - 1/4th teaspoon
  7. Yogurt - 2-3 tablespoon
  8. Mustard oil - 3 tablespoon
  9. Salt to taste

Instructions

  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.

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Shilpa lad
Apr-27-2016
Shilpa lad   Apr-27-2016

Amazing dish :D

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