Shorshe Begun Paturi

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Bangladeshi Recipes

Shorshe Dhonepata Begun Paturi is a beloved dish from Bangladesh, known for its unique blend of flavors and textures. The dish features eggplant coated in a rich mustard-cilantro paste, wrapped in banana leaves, and steamed to perfection. The mustard provides a pungent kick, while cilantro and green chilies add freshness and heat. The eggplant soaks up these flavors, resulting in a dish that’s both spicy and aromatic. Often enjoyed with steamed rice, this traditional recipe is a favorite for its simplicity and robust taste. It’s a delightful way to enjoy Bengali cuisine, celebrating the rich culinary heritage of the region.

Ingredients

Serving Size:

Eggplant – 2 Piece
Mustard Seeds – 3 Tbsp
Cilantro – 1 Cup
Green Chili – 4 Piece
Turmeric Powder – 1 Tsp
Salt – 1 Tsp
Mustard Oil – 2 Tbsp
Banana Leaf – 2 Piece
Water – 100 Ml
Cumin Seeds – 1 Tsp

Nutrition

Per Serving

350 Kcal

Calories

20 Grams

Total Fat

3 Grams

Saturated Fat

500 Mg

Sodium

35 Grams

Total Carbohydrates

8 Grams

Dietary Fiber

5 Grams

Protein

15 Mg

Vitamin C

Directions

Step 1

Soak mustard seeds in water for 10 minutes.

Step 2

Grind soaked mustard seeds with cilantro, green chilies, and salt into a smooth paste.

Step 3

Add turmeric powder and mix well.

Step 4

Slice eggplants into thick rounds and coat with the mustard-cilantro paste.

Step 5

Heat mustard oil in a pan and add cumin seeds. Let them splutter.

Step 6

Place coated eggplant slices on banana leaves, drizzle with oil, and wrap tightly.

Step 7

Steam the wrapped eggplants for 20 minutes until cooked through and aromatic.

Step 8

Unwrap and serve hot with steamed rice.

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Shorshe Begun Paturi

Categories :

Ingredients

Nutrition