In memoriam : Rummana Zaman

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Shorshe Begun (Eggplant With Mustard Seeds)

Serves three to four people.

Ingredients:
  • Eggplant - 2 (if long) or 3
  • Onion paste - 1 tablespoon
  • Garlic paste - 1 teaspoon
  • Whole mustard seeds - 1 teaspoon
  • Ground turmeric - ½ teaspoon
  • Chili powder - ½ teaspoon
  • Fried cumin powder - ¼ teaspoon
  • Tamarind sauce - 2 to 3 tablespoons
  • Sugar - 1 teaspoon
  • Salt - as needed
  • Oil - ½ cup
Preparation:
  • Cut the eggplants into 2" long pieces.
  • Clean and drain the water completely.
  • Heat oil in a pan.
  • Fry the eggplants until they turn slightly golden.
  • Lift each piece gently and sprinkle with some salt.
  • Keep aside.
  • Heat 4 more tablespoons of oil.
  • Fry the mustard seeds.
  • As soon as the seeds start popping, turn off the heat and cover quickly, before the seeds pop out of the pan.
  • Turn off the heat after 1 minute.
  • Reheat the oil and start frying the onion and garlic pastes.
  • Add in the turmeric, chili powder and salt and fry for another minute.
  • Pour ½ cup of water and cover the pan.
  • Add the eggplants as the water starts boiling.
  • Cook over low heat.
  • Once the eggplant and the gravy starts to thicken, stir in the tamarind sauce.
  • Keep the pan covered.
  • Add some sugar after 2 to 3 minutes.
  • Garnish with the cumin powder and turn off the heat.
  • Serve hot.

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