“Beware, you are going to fall in love with Bengali food” said Raj. We had just moved to a new uber friendly neighbourhood in Toronto and were at our neighbour’s place for dinner. The food looked unassuming and extremely simple. I took Raj’s words lightly, like the words of a doting husband in love with his wife’s cooking.
It was my first time ever trying Bengali food. As I ate the really simple looking fare, I was stunned. It tasted nothing like anything I’d ever had. Of course Raj’s wife Alpana a bengali raised in Malaysia, was a phenomenal cook, but I also kept wondering how and why had I not known about this seductively delicious cuisine before. The few years I stayed in Toronto, Alpana became my soul sister. We worked at the same bank and on weekends she always fed me the most delicious food and taught me the nuances of bengali cooking. I still cook a few of her recipes, however over the years many have slipped my mind.
After ample requests from you all, yesterday I finally wrote down Alpana’s recipe for “Doi Shorshe Begun” from memory and put it on my blog. This is the most delicious Eggplant Curry made with Yoghurt and Mustard. A must must try!
Eggplant is one of the most versatile vegetables used in cuisines all over the world. It is the kind of ingredient that absorbs the flavor of whatever you add to it. This is the reason that be it Chinese food, Thai cuisine, Indian, Arabic, Italian or any other cuisine, Eggplant is an integral part of each one. Eggplants are high in vitamins, minerals, antioxidants and are one of the most nutritious vegetables. Reasons good enough to lure you to try this Eggplant and Mustard Curry immediately.
HOW TO MAKE “DOI SHORSHE BEGUN”:
To make “Doi Shorshe Begun”, soak Mustard Seeds un water for a couple hours.
After soaking, drain the water and transfer the Mustard Seeds along with yogurt and green chillies to a blender. Blend to a coarse paste.
Slice the Aubergine, salt them, drain the water and deep fry them.
To a pan, add Mustard Oil, add Sugar and let it caramelize, add Cinnamon Stick and Onions. Sautee until brown.
Add G.inger and sautee. Add the Mustard paste and cook for 3-4 minutes. Add the Aubergine, cover and cook for 2-3 minutes. Or you can top the curry with fried Aubergine like I have.
Do make this “Doi Shorshe Begun” Recipe and tag me on Instagram @supaintsonplates #supaintsonplates. I would love to hear from you.
DOI SHORSHE BEGUN
- 300 gm long Eggplant
- 1/2 tsp Turmeric Powder
- 1/2 Cup Mustard Oil
- 1/2 tsp Panchforon
- 1 Green Chilly slit
- 1 tsp Ginger paste
- 1 tsp Sugar
- 1 Onion chopped
- Salt to taste
- Red Chilly Powder to taste
- 1 Cinnamon Stick
For Mustard Paste
- 1 tbsp Yellow Mustard
- 1 tbsp Black Mustard
- 2 Green Chillies
- 1/2 Cup Yogurt
- Soak Mustard Seeds in water for a couple hours
- After soaking, drain the water and transfer the Mustard Seeds along with yogurt and green chillies to a blender. Blend to a coarse paste
- Slice the Aubergine, salt them, drain the water and deep fry them
- To a pan, add Mustard Oil, add sugar and let it caramelize. Add Panchphoron and let it pop. Add Cinnamon Stick and onions. Sautee until brown
- Add ginger and sautee
- Add Turmeric and Red Chilly powder and sautee for a few seconds
- Add the Mustard paste and simmer on a low flame for 4-5 minutes
- Add the Aubergine, cover and cook for 2-3 minutes. Or you can top the curry with fried Aubergine like I have