June 20, 2012

Sorshe Begun with a twist

My parents have been busy since they got here. Between them, they have take care of Lil A, taught him Bengali rhymes even "Brishti pore tapur toopur...", cleaned and tended to the garden, built the vegetable patch and cooked up a storm, some familiar and some new dishes.

Summer garden
Thanks to my dad, my vegetable patch is growing rapidly this year and the tomatoes are almost ready. Lil A has helped a lot too keeping it watered :) He has a little watering can that he insists of taking out every evening, filling it with water and watering everything his heart desires. The plants may be the lucky ones and the bugs and ants the unlucky ones.

Shorshe Begun

This shorshe begun my dad made is one of the new dishes he tried here. I don't remember eating much of shorshe begun (eggplant in mustard sauce) growing up. And I am not a big fan of eggplant either. But one bite of this and I am a convert. 

The twist is this is a little bit of peanuts that he added in the paste. The sharpness of mustard combined with the creaminess poppy seeds and peanuts provide give the eggplants, which are cooked till they are soft, a delicious taste. Eat it with some plain rice and you'll agree as well.

Ingredients
2 medium eggplants - cut vertically in in 4 pieces each
1" ginger -  grated
1/4 tspoon asafoetida
1/4 tspoon kalo jeere
1/4 tspoon turmeric powder
salt to taste
4-5 tbspoon oil

For the paste:
1 tspoon poppyseeds
1 tspoon  mustard seeds
8-10 pieces of peanuts
1green chilli cut into smalll pcs (increase heat as per your taste)
 
Method
Put 3-4 tbspoon oil in nonstick pan, Heat the oil and shallow fry the eggplants for 2-3 minutes till they start to turn brown. 

Grind the paste ingredients to a fine paste and keep it aside.

Once the eggplants are done, add in the rest of the oil and temper it with kalo jeere. Then add the asafoetida, ginger and turmeric powder. 

Add the eggplants and cook for 1-2 minutes. Then add the paste and let it all mix together really well. Add 3/4 cup of water, salt and let it cook on low medium heat on closed lid (about 6-7 minutes) till the eggplants are soft and the oil separates. 


Shorshe Begun

Shorshe begun is ready to be served.

13 comments:

  1. Peanut is such an interesting addition. Who would have thunk ? Your dad surely is a genius in the kitchen. I think you should let him cook more :)

    ReplyDelete
    Replies
    1. Thanks Bong Mom. He enjoys cooking and cooks regularly. Waiting for him to come next time with new recipes.

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  2. Simply irresistible,delicious sorshe begun and makes me drool..

    ReplyDelete
  3. ami shorshe bata te cashews di..agey peanuts ditaam..besh bhalo hoye khete eyi shorshe bata ta..and begun amar O khob ekta pochondo noye especially the eggplants in abroad..eyi ta bhalo lagche dekhe..LIL A enjoying summer days with grandparents..bless him!...hugs and smiles

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  4. It's always bliss to have parents stay with us....life is tension less with them.....recipe sounds yum....

    ReplyDelete
    Replies
    1. The little ones also enjoy being pampered :) Thanks Lubna, how are you?

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  5. Peanuts! Ami peanuts diye begun kori.. but just peanuts and more like a podi powder kind with dry spices. Shorshe begun e peanuts is awesome. Oi tel moshla and some hot rice!

    ReplyDelete
    Replies
    1. Ami etar age kokonei peanuts beguner sathe try kori ni. Satti kotho darun lage khete.

      Delete
  6. Sharmila3:16 PM

    Ki tempting lagche Mandira .. shotti ... oi tel ar moshla diye e bhaat khawa hoye jabe. Ekhane Maharashtra te begun e peanuts add kore but they are half crushed and of course have the Maharashtrian masala. This one I am making for sure. :-)
    Lil A sure has grown. :-)

    ReplyDelete
    Replies
    1. Sharmila- banale bolo. Choto taar pichone dorote dorote sara dine bariye jaaye :)

      Delete
  7. Ummm drooling ,...looks yum,..

    ReplyDelete

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