Step-by-Step Instructions

1. 1.Prepare Eggplants

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

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 8.Serve

   Serve the hot Shorshe Begun with steamed rice.