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    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