Tangy Zest and Textures: Savoring the Shorse Begun Delight

Tangy Zest and Textures: Savoring the Shorse Begun Delight

Shorshe Begun is a classic Bengali dish made with eggplant (begun) cooked in a mustard sauce (shorshe). It is a flavorful and aromatic dish that pairs well with steamed rice or roti. Here's a recipe to make Shorshe Begun:


  • 1 large eggplant (baingan/brinjal), cut into thick slices or cubes
  • 2 tablespoons mustard oil
  • 2 tablespoons mustard seeds
  • 2 green chilies, slit
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Sugar to taste
  • Water as needed
  • Fresh coriander leaves for garnishing (optional)


  1. Soak the mustard seeds in water for about 15-20 minutes.
  2. Drain the water and grind the mustard seeds into a smooth paste using a blender or mortar and pestle. You can add a little water if needed.
  3. Heat mustard oil in a pan or kadai over medium heat.
  4. Add the green chilies and sauté for a minute until they release their aroma.
  5. Add the eggplant slices or cubes to the pan and sauté for a couple of minutes, ensuring they are well coated with the oil.
  6. Add turmeric powder and salt. Mix well.
  7. Reduce the heat to low and add the mustard paste to the pan. Stir everything together, ensuring the eggplant is coated with the mustard sauce.
  8. Add water, about 1/2 cup or as needed, to create a thick sauce consistency. Mix well.
  9. Cover the pan and let it simmer on low heat for about 10-12 minutes, allowing the flavors to meld together and the eggplant to cook through.
  10. Check the tenderness of the eggplant. If needed, cook for a few more minutes until it reaches your desired texture.
  11. Once the eggplant is cooked and the sauce has thickened, remove from heat.
  12. Add sugar to balance the flavors and adjust the seasoning if required.
  13. Garnish with freshly chopped coriander leaves, if desired.
  14. Serve Shorshe Begun hot with steamed rice or roti.

Enjoy the tangy and aromatic flavors of Shorshe Begun, a delightful Bengali eggplant dish!

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