Mustard Paste: Ground mustard seeds are used to make mustard paste, which is an essential ingredient in many Bengali dishes, especially fish curries and vegetarian preparations like Sorse Doi Begun (Eggplant in Mustard Yoghurt Gravy). The paste gives a unique tangy and slightly spicy flavor to the dishes.
Mustard paste is an integral part of Bengali cuisine and plays a significant role in enhancing the flavors of various dishes. It is a quintessential ingredient that adds a unique pungent and tangy taste to the traditional dishes of Bengal. One of the most popular traditional Bengali dishes featuring mustard paste is "Sorse Doi Begun" (Eggplant in Mustard Yoghurt Gravy), where eggplant is cooked in a mustard gravy. Mustard also complements various other ingredients such as poppy seeds (posto), coconut, and tamarind, creating a harmonious blend of flavors in Bengali dishes. The use of mustard in Bengali cuisine reflects the region's love for bold and vibrant flavors, making it a distinctive and cherished aspect of the culinary heritage of Bengal.
The use of mustard paste in Bengali cuisine is not only about its distinct flavor but also for its health benefits. Mustard seeds are rich in nutrients and are known for their antioxidant and anti-inflammatory properties. The versatility of mustard paste makes it a cherished ingredient in Bengali cooking.
Here is my recipe of Sorse Doi Begun" (Eggplant in Mustard Yoghurt Gravy)
Ingredients:
- 2 medium-sized eggplants (cut into thick slices)
- 2 tablespoons mustard oil
- 2 tablespoons mustard paste
- 1 cup plain yogurt (preferably thick yogurt)
- 1 teaspoon of turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- Salt to taste
- 1 teaspoon sugar (optional)
- 1 tablespoon chopped coriander leaves for garnish
Instructions:
1. Sprinkle salt and turmeric on the eggplant slices and let them sit for about 10 minutes. This helps remove excess moisture.
2. In a pan, heat the mustard oil until it starts to smoke. Then, reduce the heat to medium and add the eggplant slices. Fry them until they turn golden brown on both sides. Once done, remove the eggplants from the pan and keep them aside.
3. In the same pan, add a little more mustard oil if needed.
Add a teaspoon of Black Cumin seeds and roast
Add the mustard paste and cook for a minute or two, stirring constantly to avoid burning.
4. Lower the heat and gradually whisk in the yogurt, ensuring it blends well with the mustard paste. Stir continuously to avoid curdling.
5. Add the turmeric powder, red chili powder, and salt. If you prefer a touch of sweetness, you can add sugar at this stage.
6. Bring the mixture to a gentle simmer, and then add the fried eggplant slices. Let the gravy coat the eggplants well and cook for a few more minutes until the flavors meld together.
7. Turn off the heat, and garnish with chopped coriander leaves.
8. Serve Sorse Doi Begun with steamed rice or pulao for a delightful Bengali meal.
Article by Aki & Jay ©2023
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