Shorshe Posto Begun Jhal

Name: How to cook Shorshe Posto Begun Jhal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Shorshe Posto Begun Jhal

#COOKEVERYPART Shorshe Posto Begun Jhal is a cuisine from the east of India that is creamy, light and full of flavour. Shorshe meaning mustard seeds are a prevalent part of Bengali cuisine along with poppy seeds aka posto. The pungent flavour of mustard works brilliantly in this brinjal curry also holding their shape well soaking in all the flavour of the spices in the gravy. I used black mustard seeds to have more pungency with the hotness of green chilli.

Ingredient

Food ration :

3 people

Cooking time :

30 minutes

brinjal

2 tbsp

mustard seeds paste aka shorshe bata

3 tbsp

poppy seeds paste aka posto bata

1/4 cup

mustard oil

1/2 tsp

black cumin seeds

1/2 tsp

salt

1/2 tsp

turmeric powder

green chillies

1/2 tsp

ginger paste

1 sprig

coriander leaves

Cooking instructions

* Step 1

Cut the brinjals into long slices and mix with salt and keep aside for 5 minutes. Meanwhile make a paste of poppy seeds and mustard seeds seperately. I prefer adding a chilli in the mustard paste always to avoid the bitterness.

* Step 2

Wipe the brinjal with tissue paper before frying.Now in a kadai add 1/4 cup mustard oil and fry the brinjal lightly. Keep aside and in the same oil add black cumin seeds, slit green chillies and ginger paste. Sauté with little water and add 2 tbsp mustard paste and 3 tbsp poppy seeds paste aka posto Bata. Add turmeric powder and mix well again.

* Step 3

Stir with slight water and once oil releases add the fried brinjals and mix lightly. Don’t mix vigorously as it will mess up the soft brinjals. Finally add chopped coriander leaves. Serve with roti or rice.

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