Begun Sorse Bengali Recipe

Ideal For

Lunch

Food Type

Veg

Ingredients

How To Cook

If you’re craving a comforting Bengali dish packed with bold flavours, Begun Shorshe (aubergines in mustard gravy) is a must-try. The magic lies in the pungent mustard paste and the rich aroma of Doctors’ Choice Cooking Oil – considered one of the best mustard oil brands for authentic Bengali cooking.

Mustard oil is not just flavourful but also comes with numerous mustard oil benefits, including its heart-healthy fats and antibacterial properties. Let’s dive into this easy, traditional Begun Shorshe Bengali recipe.

Ingredients

For the aubergines:

520 gms aubergines (cut into medium-thick strips)
½ tsp turmeric powder
Salt to taste
5 tbsp Doctors’ Choice mustard oil
Tempering & gravy:
1 tsp nigella seeds (kalonji)
2 bird’s eye green chillies, slit lengthwise
1 tsp ginger paste
1 tsp coarsely ground cumin seeds
1 tsp sugar
150 ml water
For the mustard paste:
5 tbsp yellow mustard seeds
1 tbsp white poppy seeds
1 green chilli
2 tbsp Greek yogurt
½ tsp turmeric powder

Prepare the mustard paste:

Soak the mustard seeds and poppy seeds in warm water for about an hour. Drain and blend with the green chilli, yoghurt, and turmeric to form a smooth, fine paste. Set aside.

Marinate the aubergines:

In a bowl, mix aubergine strips with turmeric powder and a little salt. Let them rest for 10 minutes.

Fry the aubergines:

Heat 3 tbsp of Doctors’ Choice mustard oil in a frying pan. Shallow-fry the aubergines on a medium flame for about 2 minutes on each side until golden brown. Remove and drain on paper towels.

Make the gravy:

In a clean pan, heat the remaining 2 tbsp mustard oil. Add nigella seeds and green chillies. Sauté for a minute.

Add the mustard paste and stir-fry on low flame for 2 minutes. Then add ginger paste and cook for another 2 minutes.

Add cumin, sugar, salt, and 150 ml water. Simmer for a minute until the gravy comes together.

Combine and simmer:

Gently add the fried aubergines to the gravy. Coat well, cover, and simmer on low heat for 4-5 minutes. Stir once midway.

Serve hot with steamed rice and enjoy a traditional Bengali delight.

A Taste of Bengal in Every Bite

Begun sorse Bengali recipe

isn’t just a recipe – it’s a flavourful experience for any Bengali home. The scent of mustard, the fire of cumin, and the soft, fried eggplant merge into a taste concerto that is warm and comforting. With the best mustard oil, the recipe acquires another layer of richness and authenticity.

What is more impressive about this dish is just how simple it is. No long, laborious processes, no elaborate ingredients—just pure, natural flavours that speak to the advantages of mustard oil, from its intense flavour to its friendly properties for one’s health.

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