Saturday, December 3, 2016

Shorshe Beguner Jhal - Eggplant in mustard gravy - An authentic Bengali dish


Eggplant is a very good source of dietary fiber, vitamin B1 and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. Beguner jhal or Eggplant curry in mustard gravy is a super easy and super tasty authentic Bengali preparation. In fact Bengalis love the pungent taste of mustard very much and they make so many dishes with mustard. But this one is the easiest one I suppose. Without boring you here is the recipe.

Preparation Time: - 15 min

Cooking Time: - 25~30 min

Servings: - 3~4 persons (depends whether this is the only side dish or not)


  1. 1 medium Brinjal / Egg plant
  2. 2 tbsp Mustard paste ( Here I used 3 ½ tbsp Sunrise yellow mustard powder )
  3. 2 tbsp beaten yogurt / curd
  4. 1 tsp Kalonji / Nigella seeds
  5. ½ tbsp poppy seeds / KhusKhus (optional)
  6. 2 tsp Turmeric Powder
  7. 2~3 Green Chili (you can use whole red chilli also according to your preference)
  8. 1 tsp Kashmiri Red Chili powder (optional)
  9. 4 tbsp + 1 tsp mustard oil ( This is authentic Bengali cuisine and so I prefer mustard oil – if you find the smell appalling then you can use Sunflower or Canola oil but taste may be less pungent. )
  10. Salt and Sugar to taste.
  11. ½ cup chopped coriander leaves for garnishing.


  1. Slice the Brinjal lengthwise and then divide in 3 parts in cube-shaped pieces. You may cut lengthwise also but cube-shaped pieces take less time to cook.
  2. Rub with 1 tsp turmeric powder and salt. Marinate for 15 minutes. This consumes less oil.
  3. Grind the mustard seeds. You may use 50:50 combination of black and yellow mustard seeds for reducing bitterness of the black one. If I am in healthy mood I use the Sunrise yellow mustard powder which removes the upper layer of mustard seeds and thus more healthy. You need to make a paste with little water if using mustard powder.
  4. Mix the curd with the paste and keep aside.
  5. Heat 4 tbsp mustard oil in kadai or non-stick pan in high heat.
  6. When oil starts smoking turn the burner to medium setting and fry the eggplant pieces till they turn light golden. Keep aside.
  7. Add 2 tbsp oil with the remaining oil in the same kadai and heat again.
  8. Now add the Nigella seeds and one green chili
  9. When started spluttering then add the mustard paste and yogurt mix to it.
  10. Sauté for a couple of minutes. If you want you can grind and add the poppy seeds paste.
  11. Add a cup of water, little bit of turmeric powder and salt. Add Kashmiri red chili powder now. If you want it spicier you can add whole red chili also.
  12. When the mixture starts boiling add the fried brinjal pieces.
  13. Stir to mix uniformly. Simmer for some time.
  14. Adjust the gravy amount according to your preference. I prefer it thick and that is why I boil for little more.
  15. Turn the burner off and sprinkle 1 tsp mustard oil on top of the preparation. This is for the mustard lovers. Others may not do it.
  16. Garnish with coriander leaves and keep it covered for some time on the burner itself. This is to make the brinjal absorbing the mustard paste properly.
Serve this side dish with hot steamed rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.