Sorse Begun is an all-time favorite. It is basically from the eastern part of India and is quite often made in Bengal. Sorse means mustard and Begun translates to Brinjal or egg plants.

This authentic Bengali recipe of Sorse Begun includes the obvious, Begun or eggplants, mustard, mustard oil, and a few other basic masalas. It is edgy and spicy. The heat is lowered by the soft, melt in the mouth begun.

Whether you make it during the summer months or winter season, the taste will be as good as ever. Sorse Begun is heart-felt and a comfort meal and is ideal for the ones who enjoy something spicy with their rice. Prepare and relish the recipe with the close ones.

Let us look through the list of ingredients and the process of making Sorse Begun at home.

Sorse Begun Recipe (Bengali Eggplant In Mustard)

Madhushree Dutta

Recipe for cooking tasty Sorse Begun in Bengali style. Simple ingredients and instructions to make delicious Eggplant or Brinjal in Mustard gravy at home.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer, Side Dish

Cuisine Bengali, Indian

Servings 4 servings

Equipment

1 Induction Cooktop
1 Kadhai

Ingredients

2 Brinjal or Egg Plant; medium size
2½ tbsp Black Mustard Seeds
1 tsp Kaalo Jeere or Nigella Seeds
1 tsp Turmeric Powder
3-4 Green Chilis or according to heat tolerance
Salt to taste
Sugar to taste
½ tbsp Lime Juice
Mustard Oil
1 tbsp Chopped Coriander Leaves optional
Water

Instructions

Prepare the eggplants

First, wash the brinjals or eggplants thoroughly.
Next, cut the two into two halves length-wise. (Keep the stem if you want).
Now, transfer them onto a plate.
Add half tsp turmeric powder, salt to taste, and sugar to taste.
Combine and marinate the brinjal pieces nicely. Cover and keep them aside for about 15 minutes.

Prepare Mustard paste

While the eggplants are resting, take a sil batta or a mortar and pestle.
Add the black mustard seeds along with 3 green chilis and salt to taste.
Splash some water and make them into a fine paste.
Transfer the paste to a small bowl and keep it aside.

Prepare Sorse Begun

Next, take a kadhai and add mustard oil.
Let the oil heat until it smokes a little.
To the oil gently lower the brinjal pieces. Keep the flame on low to medium.
Cover the kadhai and let the brinjal cook.
Turn them once one side is done. Cover and let them cook again.
When they are 90 percent done, take them out of the kadhai and place them onto a plate.
To the same kadhai add mustard oil if needed.
Let the oil heat and then add Kaalo Jeere or nigella seeds. Keep the flame on medium.
Stir them until fragrant and then add the black mustard seed, green chili, and salt paste.
Continue to stir consistently for a minute and then add 1 cup of water (or as needed).
Let the gravy simmer.
Take a taste test. Add salt if needed.
When oil separates from the mustard gravy, add the fried brinjal pieces.
Stir everything together and let them cook for 2 to 3 minutes.
Add water if needed.
When the gravy starts to thicken, add the lime juice.
Stir everything again and take a taste test.
Sprinkle the chopped coriander and incorporate everything nicely.

Garnish

Transfer the Sorse Begun into a serving bowl and garnish it by placing a slit green chili on top.

There you go! The luxurious Sorse Begun is ready to be served. Pair it with steamed rice and jhuri aloo bhaja. Mix the sorse gravy with the white fluffy rice and place a portion of soft brinjal on top of it.

Take it in in one go, delving through the rich yet simple flavors of the dish. The Jhuri Aloo Bhaja adds a crunchy texture to it. The meal will be extremely delicious and comfy. Prepare it and share it with everyone.

Happy Cooking!

Sorse Begun Recipe | How To Make Eggplant In Mustard Gravy