How to make Begun Sorse -

Deep fried brinjals cooked with panch phoran and mustard.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brinjal (बैंगन), Turmuric Powder

Cuisine : Bengali

Course : Main Course Vegetarian

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For more recipes related to Begun Sorse checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan ka Bharta . You can also find more Main Course Vegetarian recipes like Stir Fried Vegetables Khadkhade Saffron Pepper Paneer Masaledar Shalgam

Begun Sorse

Begun Sorse Recipe Card

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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Begun Sorse Recipe

  • Brinjal 500 grams

  • Turmuric Powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Refined flour (maida) 2 tablespoons

  • Oil 1 tablespoon + to deep fry

  • Panch phoran 3/4 teaspoon

  • Green chillies,slit 3-4

  • Red chilli paste 1 teaspoon

  • Yogurt 1/2 cup

  • Mustard paste 11/2 tablespoons

  • Sugar to taste

Method

Step 1

Wash and cut the brinjals into slices. Rub with half the turmeric powder, red chilli powder, salt and flour.

Step 2

Heat sufficient oil in a kadai and deep fry the brinjals until brown and nearly cooked. Drain and place them on an absorbent paper.

Step 3

Heat one tablespoon oil in a pan, add panch phoran and green chillies. Add the remaining turmeric powder and red chilli paste. Sauté for a minute.

Step 4

Whisk the curd and add to the masala. Stir and cook for a couple of minutes. Add the brinjals. Stir and continue cooking for another five to ten minutes. Add mustard paste. Mix well and add, sugar and half a cup of water. Adjust salt. Continue simmering until mustard paste has blended.

Step 5

Serve hot with rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.