Shorshe Baingan

Shorshe Baingan

Total Time: 10 minutes

Serves: 4

Creamy, light and full of flavour, Shorshe Baingan is a delicious dish made with Shorshe or mustard seeds, which are a key ingredient in many traditional Bengali cuisines. The sharp mustard flavour works brilliantly with curries prepared with seafood or vegetables. In our recipe, we use aubergines and our 100% natural Cashew + Mustard Dip & Spread.

Chef's note: 

  1. Soak the aubergine in salted warm water to prevent it from darkening.


  • 520 grams of Aubergines, cut into strips
  • ½ teaspoon of Turmeric Powder
  • 5 tablespoons of Vegetable or Mustard Oil
  • 1 teaspoon of Nigella Seeds
  • 2 Green Chillies, slit lengthwise
  • 3 tablespoons of Boombay’s Cashew + Mustard Dip & Spread
  • 100 milliliter of water

Products Used:


  • In a large bowl, add the aubergine pieces and coat them well with turmeric powder before setting aside
  1. In a large frying pan, heat 3 tablespoons of oil on medium flame and fry the aubergine pieces for 2 minutes until evenly brown on each side
  2. Drain the fried aubergines on a kitchen towel
  3. To make the mustard paste, add 2 tablespoons of hot water  to  3 tablespoons of Boombay’s Cashew + Mustard Dip & Spread and mix well to form a smooth paste
  4. In a large saucepan, heat 2 tablespoons of oil and fry the nigella seeds and green chillies for 1 minute
  5. Add the mustard paste and fry by stirring for 2 minutes
  6. Now add the fried aubergines and coat it with the mustard gravy
  7. Cover the saucepan with a lid and simmer the curry on low heat for 4 to 5 minutes 
  8. Enjoy with steamed white rice