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.
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.
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.
Time: 5 minutes
Slit each brinjal lengthwise. Rub the cut sides with salt and Sunrise Haldi Powder, ensuring an even coating.
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.
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.
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.
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.
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.
Accompaniment: Steamed rice, roti