Vegetarian
Bengali cuisine
shorshe posto
Intermediate
For 3 people

Classic Bengali Begun Bahar with Shorshe Posto Paste


Begun Bahar is an iconic Bengali dish that celebrates the delectable pairing of tender brinjals with a piquant mustard-poppy seed paste. The brinjals, marinated in turmeric and salt, are fried until golden before being simmered in a rich, flavourful gravy spiced with green chillies. Mustard oil lends its signature pungency, beautifully balanced by a hint of sugar. While quick to make, this Begun Bahar recipe guarantees impressive results.

Ingredients

  • Brinjals (long variety)

    2
  • Sunrise Shorshe Posto Powder

    2 tbsp
  • Sunrise Haldi Powder

    1 tsp
  • Salt

    to taste (plus extra for marination)
  • Green chillies (ground to paste)

    2-3
  • Sugar

    1 tsp
  • Mustard oil

    4 tbsp
  • Water

    as required

Sunrise tip: Using Sunrise Shorshe Posto Powder eliminates the need to soak and grind mustard and poppy seeds, saving precious time without compromising on authentic taste.

 

Steps

Step 1: Prepare Shorshe Posto Paste

Time: 10 minutes

In a small bowl, mix Sunrise Shorshe Posto Powder with enough water to form a thick, lump-free paste. Cover and set aside for 5-10 minutes to allow the flavours to develop. Start with the recipe while the paste is soaking.

 

Step 2: Marinate Brinjals

Time: 5 minutes

Slit each brinjal lengthwise. Rub the cut sides with salt and Sunrise Haldi Powder, ensuring an even coating.

 

Step 3: Fry Brinjals

Time: 8 minutes

Heat mustard oil in a heavy-based pan until smoking. Carefully slide in the marinated brinjals and fry on medium heat, turning occasionally, until all sides are golden brown.

 

Step 4: Prepare Gravy

Time: 5 minutes

To the brinjals, add green chilli paste, salt, sugar, and the prepared Shorshe Posto paste. Sauté for 2-3 minutes on low heat until the raw smell disappears and oil starts to separate at the sides.

 

Step 5: Simmer Brinjals

Time: 10 minutes

Gently stir while scraping the bottom and sides to prevent any sticking or burning. Cover and cook on low heat for 8-10 minutes or until the brinjals are fork-tender but not mushy. Add a splash of water if the gravy seems too dry.

 

Step 6: Adjust Seasoning

Time: 2 minutes

Uncover the pan and check the salt and sugar levels. Adjust to taste. Cook for a minute more to allow any excess water to evaporate. The gravy should be thick enough to generously coat the brinjals.

 

Step 7: Garnish and Serve

Transfer the Begun Bahar to a serving dish. Garnish with slit green chillies, if desired. Serve piping hot with steamed rice for a satisfying, quintessentially Bengali meal.

 

Goes Best With

  • Accompaniment: Steamed rice, roti