Shorshe Begun (Mustard Eggplant Curry)

Step 1: Prepare Eggplants

Wash and cut the small eggplants lengthwise into halves. If using large eggplants, cut them into quarters.

Step 2: Prepare Mustard Paste

Take mustard seeds, some green chilies, and a pinch of salt. Grind them into a smooth paste using a little water. Set aside.

Step 3: Fry Eggplants

Heat mustard oil in a pan. Add the cut eggplants to the hot oil. Sprinkle salt and 1/2 tsp turmeric powder over the eggplants. Fry until they are golden brown and slightly tender. Remove the fried eggplants from the pan and set aside.

Step 4: Prepare the Gravy Base

In the same pan with the remaining oil, add 1/2 tsp black cumin seeds (kalo jeera) and some slit green chilies. Sauté for a few seconds until fragrant. Then, add the prepared mustard and green chili paste.

Step 5: Add Spices and Cook Gravy

Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp sugar to the pan. Mix well and sauté the masala for about 1 minute until the raw smell disappears and oil starts to separate. Add a little water (from rinsing the masala bowl) and mix.

Step 6: Combine and Simmer

Add more water to achieve the desired gravy consistency and bring it to a boil. Add salt to taste. Once boiling, gently add the fried eggplants into the gravy. Add a few more slit green chilies for extra flavor.

Step 7: Final Cooking and Resting

Cover the pan and let it simmer for 2 minutes, allowing the eggplants to absorb the flavors. After 2 minutes, uncover. The gravy should have thickened. Drizzle a little raw mustard oil over the curry for a pungent aroma. Stir gently. Turn off the heat, cover the pan again, and let it rest for 1 minute before serving.

Step 8: Serve

Serve the hot Shorshe Begun with steamed rice.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• For best flavor, use fresh mustard seeds and grind them just before cooking.

• Ensure eggplants are fried until golden brown for a better texture and taste.

• You can add a pinch of asafoetida (hing) to the tempering for an additional aromatic flavor.

• For a richer gravy, you can add a tablespoon of coconut milk at the end.