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