🇮🇳 India · Food
Shorshe Begun
By eatmundo · July 12, 2026
🇮🇳 INA classic Bengali delicacy where eggplant slices are smothered in a pungent, velvety mustard sauce. It captures the perfect balance of bitterness and earthiness.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 500g of eggplant into thick rounds.
- 2
Heat 3 tbsp of mustard oil in a heavy-bottomed pan until it starts smoking.
- 3
Carefully place the eggplant slices in the pan and fry until golden brown on both sides.
- 4
In a small bowl, whisk 2 tbsp of mustard paste with a splash of water to form a smooth mixture.
- 5
Add 0.5 tsp of fenugreek seeds to the pan until they splutter.
- 6
Pour the mustard mixture over the eggplant, lowering the heat to medium-low.
- 7
Cover the pan and simmer for 5 minutes until the sauce thickens and clings to the eggplant.
- 8
Garnish with a slit green chili for extra heat and serve immediately.
Frequently Asked Questions
How do I prevent the mustard paste from turning bitter?+
Avoid overheating the mustard paste by adding it toward the end of the cooking process and ensuring the temperature remains moderate.
Should I salt the eggplant before cooking?+
Yes, salting the eggplant slices for 15 minutes and patting them dry helps remove excess moisture and bitterness, ensuring better texture.
Can I use vegetable oil instead of mustard oil?+
While you can use vegetable oil, mustard oil is essential for the authentic, pungent flavor profile that defines Shorshe Begun.
What is the best way to thicken the mustard gravy?+
The paste naturally thickens as it cooks; if it is too thin, simmer it uncovered for a few extra minutes until it reaches your desired consistency.
