Shorshe Begun (Eggplant in Mustard Sauce)

A classic vegetarian main dish from Bangladesh, this recipe features tender eggplant cooked in a bold mustard sauce. Aromatic spices and a touch of heat make it a hearty, satisfying meal served best with steamed rice.

Steps

Slice the eggplant into thick rounds and sprinkle with a little salt. Set aside for 10 minutes, then pat dry. Grind the mustard seeds with green chili and a tablespoon of water to make a smooth paste. Heat mustard oil in a pan over medium heat. Add the mustard-chili paste and sauté for 1 minute. Stir in turmeric powder, red chili powder, salt, and sugar. Mix well. Add the eggplant slices and coat them fully in the spice paste. Pour in yogurt and water, cover, and cook for 8-10 minutes until the eggplant is soft and sauce thickens. Garnish with fresh coriander leaves and serve hot with rice.

1 small eggplant (about 150g) 1 tablespoon mustard oil 1 tablespoon yellow mustard seeds 1 green chili, chopped 1/4 teaspoon turmeric powder 1/4 teaspoon red chili powder 1/2 teaspoon salt 1/2 teaspoon sugar 1 tablespoon plain yogurt 2 tablespoons water Fresh coriander leaves, for garnish