Shorshe begun/eggplant in mustard sauce/Saarso byangan|| no onion no garlic||goes great with rice (saada bhaat),roti and parathas

‘Shorshe begun’ or eggplant in mustard sauce or Saarso byangan is a very popular dish from Bengali Cuisine.

Shorshe or mustard seeds play a prevalent part in the Bengali cuisine.

Mustard seeds and poppy seeds together can create wonders. Mustard has a strong pungent flavor which is balanced by the poppy seeds.

.Veg dishes have so much variety and crunch…that it’s worth a try. Each vegetable can be used in different ways to create a new recipe everytime.

To prepare this palatable dish you need only few ingredients. And its takes only very less of your effort.

Let’s make Shorshe Begun/Eggplants in mustard sauce…..in my style👇👇👇

Type- Curry

Preparation time– 15-20 minutes

Cooking time- 30-35 minutes

Ingredients:

  • 1 big eggplant weighing around 1 lb or 450-500 gm, cut longitudinal or any way you can cut
  • 1 tbs poppy seeds (Posto/khaskhas)
  • 1 tbs mustard seeds (shorshe/Saarso)
  • 2-3 green chillies+2-3 green chillies (adjust heat accordingly)
  • 1/2 cup beaten yoghurt
  • Salt to taste
  • 1/2 tsp turmeric powder+1/2 tsp salt (for the poppy-mustard seeds paste)
  • 1tsp turmeric powder
  • 1/2 cup water for gravy
  • 1 large tomato chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 4 tbs mustard oil for shallow frying

Preparation time:

  • First,let’s make the poppy-mustard seeds paste
  • For that add in a spice grinder add 1 tbs poppy seed,1 tbs mustard seeds,2-3 green chillies and paste
  • Add 1/2 tsp turmeric powder and 1/2 tsp salt and again grind to a fine paste
  • Now add 4 tbs mustard oil
  • Heat it
  • In between coat the eggplants with 1 tsp turmeric powder and 1 tsp salt
  • Fry the eggplants until golden brown on both sides,then keep aside
  • In that oil add 1 tsp mustard seeds,1 tsp cumin seeds and 5-6 curry leaves and fry
  • Now add the poppy mustard seeds paste
  • Mix and add 4 tbs/1/4 th cup water and mix
  • Cover and cook for 10 minutes on a medium low flame
  • You can see at this point oil separates,now add 1/2 cup water for the gravy
  • Mix and when oil separates add the fried eggplants/begun/byangan
  • Cover and cook for 15 minutes on a medium low flame
  • Now with a light hand mix the gravy with the eggplants
  • Allow to cook for more 5 minutes on a medium low flame and its done

We’ve added a step by step video of the recipe 👇👇👇

Hope you like our recipes 😊

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊

You can also try some more veg recipe👇👇👇

Punjabi Style Kadhi Pakoda

Palak Paneer/Cottage cheese cooked in pureed spinach

Dhokar Dalna/Spicy lentil fritters curry

Kach kolar kofta/plantain fritter curry

Published by

sreeparnacuisine

I'm foodie and want help all the foodies who finds their happiness in food

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