As the evenings turn cooler and a hint of winter begins to settle in, the craving for warm, comforting curries naturally grows stronger. Indian cuisine offers an incredible range of options, and not all of them are rich, heavy, or time-consuming. One of the most beautiful aspects of Indian vegetarian cooking is its versatility—fresh vegetables and subtle spices can be combined in endless ways to create dishes that are flavourful yet light on the palate. While hearty meat curries have their own charm, exploring the regional vegetarian dishes of India often opens a door to unique, vibrant flavours that feel both familiar and refreshingly new. Bengali cuisine, especially, stands out for its clever use of mustard and poppy seeds, lending a distinct aroma and earthiness to everyday vegetables.
Shorshe Begun, a classic dish from eastern India, perfectly captures this balance. “Shorshe” refers to mustard seeds—a signature ingredient in Bengali kitchens—and their pungent, slightly sharp flavour pairs beautifully with tender aubergines. This recipe uses yellow mustard seeds for a mellow, creamy finish, but black mustard seeds can be used for a stronger kick. The aubergines soak up the spiced mustard gravy effortlessly, making the dish rich in flavour without feeling heavy. You can also adjust the chilli level to keep it mild if you prefer a softer heat.
Ingredients You’ll Need
• 2–3 medium aubergines, cut into medium pieces
• 3 tbsp + 2 tbsp oil
• 1 tsp turmeric powder
• 2 tbsp yellow mustard seeds
• 1 tbsp poppy seeds
• 1 green chilli (adjust to taste)
• 2 tbsp yoghurt
• ½ tsp turmeric for the paste
• ½ tsp nigella seeds
• 2 green chillies, slit
• 1 tsp ginger paste
• 1 tsp cumin powder
• ½ tsp sugar
• Salt to taste
• ½–¾ cup water
Preparing the Aubergines
Begin by soaking the mustard and poppy seeds in warm water for about an hour. This softens them and ensures a smoother paste later. In the meantime, mix the aubergine pieces with turmeric powder in a large bowl, coating them evenly before setting them aside. Heat 3 tablespoons of oil in a large frying pan over medium heat and add the aubergine pieces, frying them for about two minutes on each side until lightly browned. Remove the pieces and place them on kitchen paper to drain excess oil.
Making the Mustard-Poppy Seed Paste
Once the seeds are softened, drain the water and transfer them to a blender along with the chilli, yoghurt, and turmeric. Blend until you achieve a smooth, fine mustard paste. This creamy mixture forms the heart of the dish, so ensure it is well blended without any gritty texture.
Cooking the Flavourful Mustard Gravy
Heat the remaining two tablespoons of oil in a large saucepan over low heat. Add the nigella seeds and slit green chillies, letting them sizzle for a minute to release their aroma. Add the mustard paste and stir continuously for two minutes, allowing the raw flavours to mellow. Mix in the ginger paste and cook for another two minutes. Next, add the cumin powder, a pinch of sugar, and salt according to taste. Pour in the water and let the gravy simmer gently for a minute until it begins to thicken slightly.
Bringing It All Together
Add the fried aubergines to the saucepan and coat them well with the mustard gravy. Cover the pan with a lid and let the dish cook on low heat for 4–5 minutes, stirring once midway to ensure even cooking. The aubergines will soften further while absorbing the mustard’s sharp, creamy flavours.
Serve this comforting Shorshe Begun warm with plain steamed rice for a simple yet deeply satisfying meal perfect for cool evenings.