Shorshe begun
Shorshe begun, from above
VegVeganWest Bengal

Shorshe begun

Brinjal in a pungent mustard sauce. Fish lovers, this is the vegetarian answer.

30 minTime
3 gProtein each
mediumSpice
Mustard, minus the fish2 chapters · 1 min read

Make it your way

Grandma's waySharp, simple, Bengali.
The original
163kcalsame
3 gproteinsame
5 gfibresame
30minutessame

Shorshe begun as home cooks make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)2 medium, cut into wedges
Turmeric (ground turmeric)1 tsp
Saltto taste
Mustard oil2½ tbsp
Nigella seeds½ tsp kalonji
Green chilli4, slit
Mustard paste2 tbsp
Sugar½ tsp
Water½ cup

Method

4 steps
  1. 1Rub brinjal wedges with turmeric and salt. Fry in hot mustard oil until golden on the cut sides. Lift out.
  2. 2In the remaining oil, add kalonji and green chillies.
  3. 3Add the mustard paste mixed with water, salt and sugar. Bring to a simmer.
  4. 4Add the brinjal and simmer covered until soft and coated. Drizzle a little raw mustard oil before serving.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Shorshe begun: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
Bread or rice Basanti pulao45 min
With a main Macher jhol40 min
With a main Shorshe ilish35 min
To drink Sol kadhi40 min
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