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.

Shorshe Shak Bhaji (Mustard Green Leaf Mix)

Serves three to four people.

Ingredients:

• Chopped mustard green leaves - 4 cups
• Shrimps - ½ cup
  
• Chopped onion - 4 tablespoons
• Chopped garlic - 2 teaspoons
• Green chili - 3 to 4
• Ground turmeric - ½ teaspoon
• Chili powder - ½ teaspoon
• Salt - 1 teaspoon
• Oil - ¼ cup

Preparation:

• Clean and drain the mustard green leaves before chopping them into pieces.
• Steam the leaves in pan with a few pinches of salt and cover over medium heat.
• Uncover after 2 to 3 minutes and turn the leaves over.
• Turn off the heat once the water dries up and the leaves are boiled. Keep aside.

• Fry the onions and garlic in oil in a separate pan.
• Stir fry the shrimps, turmeric, chili powder and the rest of the salt in the pan over low heat.
• When the mix turns a little reddish, add the boiled leaves and green chili.
• Continue to stir fry over low heat for another 5 to 6 minues.
• Serve hot with white rice.
  

Shorshe Ilish (Hilsha in Mustard Sauce)

Serves four to five people.

Ingredients:

• Medium sized Hilsha fish - 1
• Chopped onion - 1 cup
• Ground turmeric - ½ teaspoon
• Green chili - 7 to 8
• Mustard paste/powder - 3 tablespoons
• Salt - 1 teaspoon
  
• Oil - ½ cup
  

Preparation:

• Clean the fish pieces in water and drain it all out. The fish may lose its taste if cleaned too thoroughly.

• Heat oil in a pan and brown the onion.
• After 2 to 3 minutes, add in the mustard paste and some water. Mix thoroughly.
• Now add the turmeric and salt along with the fish pieces and mix well.
• Keep stirring for a few more minutes.

• Add ½ cup of water and green chili before covering the pan over low heat.
• Keep turning the fish pieces over every 2 to 3 minutes.
• Once the sauce thickens slightly, turn off the heat and serve.