Shorshe Bata Diye Begun /Brinjal With Mustard Paste
Shorshe or mustard is a versatile seed which is much used in numerous Bengali delicacies. It is mostly used with fishes, but in lot of cases I have experimented with various kinds of vegetables too. This recipe is one such.
Ingredients –
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4 long aubergine
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2 green chillies
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2 tbsp mustard powder
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1 tbsp chilli powder
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1 tsp turmeric powder
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1 tsp poppy seed powder
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1 tsp panch phoron (Indian five spice blend)
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2 tbsp canola oil
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2 tbsp mustard oil
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Sprigs of cilantro
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salt to taste
Preparation –
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Wash and dice aubergines into 1 inch cubes.
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Wash and chop green chillies.
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Rub aubergines with salt and turmeric and set aside
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Make a paste of mustard powder, chilli powder and poppy seed powder in some water. Add salt to the paste.
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Heat oil in a pan. Add panch phoron till it splutters.
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Toss in aubergine pieces and stir fry on high heat for 2-3 minutes till slightly browned.
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Remove from pan and pour into a baking dish
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Spread the spices paste on aubergines.
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Add chopped green chilies and cilantro leaves.
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Cover the baking dish with aluminum foil and bake at 350 degrees for 30 minutes.
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Serve hot with rice.