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 –

  • 4 long aubergine

  • 2 green chillies

  • 2 tbsp mustard powder

  • 1 tbsp chilli powder

  • 1 tsp turmeric powder

  • 1 tsp poppy seed powder

  • 1 tsp panch phoron (Indian five spice blend)

  • 2 tbsp canola oil

  • 2 tbsp mustard oil

  • Sprigs of cilantro

  • salt to taste

Preparation –

  • Wash and dice aubergines into 1 inch cubes.

  • Wash and chop green chillies.

  • Rub aubergines with salt and turmeric and set aside

  • Make a paste of mustard powder, chilli powder and poppy seed powder in some water. Add salt to the paste.

  • Heat oil in a pan. Add panch phoron till it splutters.

  • Toss in aubergine pieces and stir fry on high heat for 2-3 minutes till slightly browned.

  • Remove from pan and pour into a baking dish

  • Spread the spices paste on aubergines.

  • Add chopped green chilies and cilantro leaves.

  • Cover the baking dish with aluminum foil and bake at 350 degrees for 30 minutes.

  • Serve hot with rice.

Vegetarian Comments Off on Shorshe Bata Diye Begun /Brinjal With Mustard Paste