Bengali Eggplant Curry with Mustard and Yogurt – Shorshe Doi Diye Begun Recipe
Shorshe Doi Diye Begun, or Mustard Yogurt Eggplant, is a delightful and flavourful Bengali dish that combines the richness of yogurt and the pungency of mustard with the tender texture of eggplant. This recipe is a staple in Bengali cuisine, often served as a side dish or a main course, and is particularly popular during special occasions and festivals. The dish is known for its balanced flavors, with the tanginess of the yogurt and the slight bitterness of the mustard paste beautifully complementing the sweetness of the eggplant.
Details
| Course | Main Course/Side Dish |
|---|---|
| Cuisine from which Indian State or country | Bengali (West Bengal, India) |
| Servings | 4-6 people |
| Preparation time | 20 minutes |
| Cooking time | 25 minutes |
| Calories | Approximately 200 per serving |
Ingredients
- 2 large eggplants, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 tablespoons mustard paste (or 1 tablespoon mustard seeds ground into a paste)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (optional, adjust to taste)
- 1 teaspoon garam masala powder
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small tomato, diced
- Salt, to taste
- 2 tablespoons mustard oil or vegetable oil
- Fresh coriander leaves, for garnish
Method
- Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion and sauté until it turns translucent.
- Add the minced garlic and sauté for another minute until fragrant.
- Add the diced tomato and cook until it softens and the mixture starts to dry up a bit.
- In a bowl, mix together the yogurt, mustard paste, turmeric powder, red chili powder (if using), and garam masala powder.
- Add the yogurt mixture to the pan and stir well. Let it simmer for about 5 minutes until the sauce thickens slightly.
- Add the eggplant cubes to the pan and stir to coat them evenly with the yogurt-mustard sauce.
- Reduce the heat to low and let it cook, covered, for about 15-20 minutes or until the eggplant is tender and the sauce has thickened further.
- Season with salt to taste and garnish with fresh coriander leaves.
- Serve hot with rice or roti.
Special Note
This dish holds a special place in Bengali cuisine, often being served at family gatherings and festivals. The combination of mustard and yogurt gives it a unique flavour profile that is both soothing and invigorating. I particularly enjoy this dish during the summer months when the cooling effect of the yogurt and the slight pungency of the mustard provide a perfect balance of flavours. It’s a dish that not only delights the palate but also connects me to the rich culinary heritage of Bengal.
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