Eggplant in Mustard – Yoghurt Gravy ( Shorshe Doi Diye Begun)

Folks who have eaten at our home, will most likely have had this dish. I am really fond of cooking the Sorshe Doi Begun particularly for our vegetarian guests. As one can imagine, this again is one of our family heirloom recipes handed down carefully through the generations. On the whole, this is relatively an easy dish to cook. If you have cracked the mustard paste you are almost there. The shape and size of the eggplant adds character to the dish. I like a couple of variants in terms of shape. This one is cut into round pieces but I also like to cut the vegetable into longish slices which can be served in an elongated serving platter. This dish can be served with white rice, pulao or else with most Indian breads. One piece of advice, when adding the curd into the cooking pan, make sure you have a low flame so that the curd does not curdle. I am really looking to hearing from you’ll as you try this favourite dish of mine. Who knows, it may soon become a staple at your family meals just like ours. Happy Fooding Around.


Eggplant in Mustard – Yoghurt Gravy ( Shorshe Doi Diye Begun)

  • Author: Reetika Mitra
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins


A Family Favourite



  • 2 large Eggplants (Brinjals), cut into rounds
  • 2 Tbsp + 2 Tbsp Oil
  • 3 Tbsp thick Curd or Yoghurt
  • One pinch + ¼ Tsp Turmeric powder
  • ¼ Tsp Red Chilli powder
  • ¼ Tsp Sugar
  • 3/4th cup Water

Ingredients for the Mustard Paste :

  • 2 Tbsp White Mustard Seed
  • ½ Tbsp Black Mustard Seed
  • 12 Green Chillies
  • Pinch of Salt
  • ¼ cup Water

Ingredients for Tempering :

  • ½ Tsp Black Mustard Seed
  • 2 dry whole Red Chillies
  • ¼ Tsp Hing or Asafoetida
  • 1012 Curry leaves


  1. Soak the white and the black mustard seeds in ¼ cup of water for 5 mins. Wet grind in a grinder or a processor along with 1 or 2 green chillies and a pinch of salt. Do Not forget to add the salt and the green chillies as they help in getting rid of the bitter after taste of the mustard.
  2. Wash, pat dry and cut the eggplants into rounds and marinate them with one pinch of turmeric and salt for 5 mins.
  3. Heat 2 tbsp oil in a heavy bottom flat pan and shallow fry the marinated eggplants in batches. Take out and keep aside to be added in the final stages of the cooking of this dish.
  4. In a bowl whisk together the curd along with ¼ tsp turmeric powder, ¼ tsp red chilli powder and the mustard paste. Mix and blend well.
  5. Heat 2 Tbsp of oil in a heavy bottom pan over medium flame. When hot add all the ingredients for Tempering . Reduce flame to a medium-low. Now add the whisked curd mix to the pan. Keeping the flame to a medium- low keep stirring vigorously till the curd gets a smooth texture and the colour changes to a more vibrant shade.
  6. Increase the flame to medium before adding ½  cup of water,  ¼ Tsp sugar, salt as per taste and cook till the water starts boiling.
  7. Return the shallow fried eggplants to the pan. Lower the flame to a sim and cook for 2 to 3 mins. Flip over and cook for another 1 –2 mins.
  8. Serve hot along with steamed rice, pulao, rotis or any other Indian breads.


  • Serving Size: 4

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