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DOI SHORSHE BEGUN

Surabhi Sehgal
A delicious Bengali Curry made with Eggplants, Mustard and Yogurt.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Bengali Cuisine, Indian Cuisine

Ingredients
  

  • 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

Instructions
 

  • 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
Keyword Doi Shorshe Begun, Mustard Eggplant