Spice Up Your Feast with Authentic Shorshe Diye Shobji: A Bengali Must-Try

Spice Up Your Feast with Authentic Shorshe Diye Shobji: A Bengali Must-Try

Shorshe Diye Sobji Recipe

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4


- 250g mixed vegetables (potatoes, eggplant, drumsticks, and pumpkin)
- 2 tablespoons mustard seeds
- 2-3 green chilies, slit
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1 tablespoon mustard oil
- 1/2 cup water
- Fresh coriander leaves for garnish (optional)


1. Prepare the Mustard Paste:

- In a small bowl, soak the mustard seeds in warm water for 15-20 minutes to soften them.
- After soaking, drain the water and transfer the mustard seeds to a blender or mortar and pestle.
- Add a pinch of salt and grind them into a smooth paste. If using a blender, you may need to add a little water to aid the grinding process.

2. Prepare the Vegetables:

- Wash and chop the mixed vegetables into small pieces. You can use a combination of your choice, but potatoes, eggplant, drumsticks, and pumpkin work well for this dish.

3. Heat Mustard Oil:

- In a deep-bottomed pan or kadai, heat the mustard oil until it reaches its smoking point. Turn off the heat and let it cool slightly.

4. Add Mustard Paste:

- Once the oil has cooled a bit, add the freshly prepared mustard paste to the pan.

5. Cook Mustard Paste:

- Turn the heat to low and cook the mustard paste for 2-3 minutes. This step helps mellow down the pungent taste of the mustard.

6. Add Vegetables:

- Add the chopped vegetables to the pan and mix them well with the mustard paste.

7. Season with Spices:

- Add turmeric powder, red chili powder, slit green chilies, and salt to the vegetables. Mix everything thoroughly.

8. Cook on Low Heat:

- Cook the vegetables on low heat, stirring occasionally, for about 5-7 minutes. This allows the spices to blend with the vegetables.

9. Add Water:

- Pour 1/2 cup of water into the pan and give it a gentle stir.

10. Cover and Cook:

- Cover the pan with a lid and let the vegetables simmer on low heat. Stir occasionally and cook until the vegetables are tender and cooked through. This should take approximately 10-12 minutes.

11. Check Seasoning:

- Taste the dish and adjust salt and spiciness as per your preference.

12. Garnish and Serve:

- Once the vegetables are cooked to your satisfaction, remove the pan from heat.
- Garnish with fresh coriander leaves if desired.

13. Serve:

- Serve Shorshe Diye Sobji hot with steamed rice. The combination is simply divine.

Enjoy your homemade Shorshe Diye Sobji, a quintessential Bengali dish that will delight your taste buds with its bold flavors and unique mustardy twist.

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