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:
- Soak the aubergine in salted warm water to prevent it from darkening.
Ingredients:
- 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:
1
Prep
- In a large bowl, add the aubergine pieces and coat them well with turmeric powder before setting aside
2
Cook
- 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
- Drain the fried aubergines on a kitchen towel
- 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
- In a large saucepan, heat 2 tablespoons of oil and fry the nigella seeds and green chillies for 1 minute
- Add the mustard paste and fry by stirring for 2 minutes
- Now add the fried aubergines and coat it with the mustard gravy
- Cover the saucepan with a lid and simmer the curry on low heat for 4 to 5 minutes
- Enjoy with steamed white rice