Winter comfort in every bite shorshe begun with purti kachi ghani mustard oil

A Winter Favourite from the Bengali Kitchen

As winter arrives in Bengal, kitchens fill with the unmistakable aroma of mustard oil, steamed rice, and seasonal vegetables. Among these, Shorshe Begun holds a special place – simple yet deeply flavourful, comforting yet bold.

This winter version of Shorshe Begun uses fresh winter brinjals and the pungent richness of Purti Kachi Ghani Mustard Oil, enhancing both warmth and taste. It’s the kind of dish that feels like home – best enjoyed with hot rice on a cold afternoon.

Origin of Shorshe Begun

Shorshe Begun originates from traditional Bengali households, where mustard is more than an ingredient – it’s a culture. Mustard paste cooked in mustard oil reflects Bengal’s love for strong flavours and simple cooking techniques.

Historically, Shorshe Begun was a staple during winter months when fresh brinjals were abundant, and families preferred warm, oil-rich meals to fight the cold.

Popular Places Where Shorshe Begun Is Loved

This iconic dish is widely enjoyed across:

• – West Bengal homes 
• – Bangladeshi Bengali households
• – Traditional Bengali restaurants in Kolkata
• – Winter lunch menus during Poush Parbon
• – Everyday comfort meals with gorom bhaat

 

Ingredients (Serves 3–4)

Main Ingredients

• – 3-4 medium winter brinjals (begun), cut into thick slices
• – 3 tbsp Purti Kachi Ghani Mustard Oil
• – 2 tbsp mustard seeds (yellow + black mix)
• – 2-3 green chillies
• – ¼ tsp turmeric powder
• – Salt to taste
• – ½ cup warm water
• – Optional (Winter Touch)
• – ½ tsp poppy seeds (posto) for smoother paste
• – 1 slit green chilli for garnish

 

Step-by-Step Preparation

• 1. Prepare the Mustard Paste

Soak mustard seeds (and poppy seeds if using) in warm water for 15 minutes.

Grind with green chillies and a pinch of salt into a thick, smooth paste.

• 2. Fry the Brinjals

Heat Purti Kachi Ghani Mustard Oil till it reaches the smoking point, then lower the flame. Lightly fry brinjal slices until golden. Remove and keep aside.

• 3. Build the Base

In the same oil, add turmeric and immediately add the mustard paste.

Cook on low flame, stirring continuously to avoid bitterness.

• 4. Add Water & Brinjals

Add warm water and salt.

Gently place fried brinjals back into the pan.

• 5. Slow Simmer (Winter Style)

Cover and cook on a low flame for 5-7 minutes.

Let the oil float on top – a sign the dish is perfectly cooked.

• 6. Final Touch

Drizzle ½ tsp raw Purti Mustard Oil on top and switch off the flame.

 

Serving Suggestions

Shorshe Begun is best enjoyed with:

• – Steaming gorom bhaat (hot rice)
• – Plain musur dal
• – Beguni or aloo bhaja on the side
• – A slice of lemon or green chilli

 

Perfect for:

• – Winter lunches
• – Comfort meals
• – Traditional Bengali spreads

 

Tips for Perfect Winter Shorshe Begun

• – Always cook mustard paste on a low flame to avoid bitterness
• – Winter brinjals are sweeter and firmer – perfect for this dish
• – Mustard oil aroma defines authenticity – don’t skip the final drizzle
• – Avoid onions or garlic to preserve the traditional flavour
• – Best eaten fresh – reheating dulls the mustard punch