Aloo Begun Shorshe Bhapa is a traditional Bengali dish known for its unique blend of flavors and textures. Originating from Bengal, this dish combines potatoes and eggplants with a rich mustard sauce, creating a creamy and spicy taste profile that is loved by many. The key ingredients include potatoes, eggplants, mustard seeds, and green chilies, which are steamed together to retain their natural flavors. The pungency of mustard complements the mildness of potatoes and the soft texture of eggplants, making it a comforting yet exciting dish. This recipe is particularly cherished for its simplicity and the way it highlights bold flavors in a healthy, vegetarian format. Enjoy it with steamed rice for a fulfilling meal.
Aloo Begun Shorshe Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Potato – 3 Piece
- Eggplant – 2 Piece
- Mustard Seed – 3 Tbsp
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Sugar – 0.5 Tsp
- Mustard Oil – 2 Tbsp
- Water – 1 Cup
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
1.5 Grams
Saturated Fat
600 Mg
Sodium
52 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
4 Grams
Sugars
6 Grams
Protein
Directions
Step 1
Wash and peel the potatoes, then cut them into small cubes. Slice the eggplants into similar sized pieces.
Step 2
Grind the mustard seeds into a fine paste using a little water. Mix with turmeric powder and salt.
Step 3
In a large bowl, combine the potato and eggplant pieces.
Step 4
Add the mustard paste and toss to coat evenly.
Step 5
Add green chilies, sugar, and mustard oil to the mixture, stirring well.
Step 6
Transfer the mixture to a steaming dish, adding a cup of water to ensure moisture.
Step 7
Steam the mixture for 25 minutes or until the vegetables are tender. Serve hot with rice.
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