Shorshe begun
Eggplant (begun) is one of my favorite vegetable. My mom cooks it in a variety of ways. Sometimes she will fries it after dipping them in a batter of chickpea. Sometimes she will just grill it. Other times she adds them in mixed veggies, fish curry, etc. And on lazy days she just fries them crisp. My favorite preparation of eggplant is what I am going to share here today. It's a very easy and very fast recipe. As I had to take my cats to the vet today I had little time to cook. Thus, I put together Shorshe Begun(eggplant in mustard gravy). It was superb but not like my maa's one still!!!! Relax and enjoy the recipe.
Shorshe begun
Eggplant (begun) is one of my favorite vegetable. My mom cooks it in a variety of ways. Sometimes she will fries it after dipping them in a batter of chickpea. Sometimes she will just grill it. Other times she adds them in mixed veggies, fish curry, etc. And on lazy days she just fries them crisp. My favorite preparation of eggplant is what I am going to share here today. It's a very easy and very fast recipe. As I had to take my cats to the vet today I had little time to cook. Thus, I put together Shorshe Begun(eggplant in mustard gravy). It was superb but not like my maa's one still!!!! Relax and enjoy the recipe.
Open in Cookpad AppSteps
- 1
Soak the mustard seeds in a little water for about 10 minutes. Using a mortar & pestle make a fine paste of the mustard seeds and green chillies.
- 2
Wash and make four slits in the eggplants keeping the stalks intact. Season with salt and tumeric.
- 3
Heat oil in a wok. Fry the eggplants till half cooked. Take them out and keep aside.
- 4
Temper the remaining oil with nigella seeds (kalonji) and add the mustard paste. Add turmeric and salt. Cook adding a little water so that the masala don't burn.
- 5
When oil separates add the eggplants carefully. Add water as needed and cook for a few minutes till done. Serve with rice.
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