Step 1: Prepare Eggplant

Wash 6-7 small eggplants thoroughly. Cut each eggplant in half lengthwise. If using larger eggplants, cut them into four pieces. Set aside.

Step 2: Prepare Mustard Paste

In a small plate or bowl, combine 2 tablespoons of mustard seeds (a mix of black and yellow), 3-4 green chillies, and a pinch of salt. Grind these ingredients into a smooth paste using a mortar and pestle or a mixer grinder, adding a little water as needed to achieve a fine consistency.

Step 3: Fry Eggplant

Heat mustard oil in a pan over medium heat. Once the oil is hot, carefully add the cut eggplants. Sprinkle salt and ½ teaspoon of turmeric powder over the eggplants. Fry them for about 5-7 minutes, turning occasionally, until they are golden brown and slightly tender. Remove the fried eggplants from the pan and set them aside.

Step 4: Prepare Gravy Base

In the same pan with the remaining oil, add ½ teaspoon of black cumin seeds (kalo jeera) and 3-4 slit green chillies. Sauté for about 30 seconds until the cumin seeds splutter and the chillies are fragrant.

Step 5: Add Spices and Water

Add the prepared mustard paste to the pan. Stir well. Then add the remaining ½ teaspoon of turmeric powder, ½ teaspoon of red chilli powder, and ½ teaspoon of sugar. Mix thoroughly and sauté for about 1 minute, stirring continuously, until the raw smell of mustard paste is gone and the spices are well combined. Add water (from rinsing the masala bowl) and additional water to achieve your desired gravy consistency. Add salt to taste.

Step 6: Combine and Simmer

Gently add the fried eggplants back into the simmering gravy. Add any remaining slit green chillies for an extra burst of flavor.

Step 7: Cook Covered

Cover the pan with a lid and cook for 2 minutes on medium-low heat. This allows the flavors to meld together and the eggplant to absorb the delicious gravy.

Step 8: Final Touch

Uncover the pan. Drizzle a small amount of raw mustard oil over the dish. Turn off the gas and cover the pan again for 1 minute to let the flavors settle and the mustard oil aroma infuse the dish.

Step 9: Serve

The Shorshe Begun is now ready. Serve hot with steamed rice.

• Adjust the amount of green chilies according to your spice preference.

• Drizzling raw mustard oil at the end enhances the flavor and aroma of the dish.

• You can add a pinch of nigella seeds (kalonji) along with black cumin for a slightly different aroma.

• For a richer gravy, you can add a tablespoon of coconut paste.