| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 90 | 6g | 1g | 8g |
| sugars | fibre | protein | salt |
| 3g | 1g | 3g | 0.4g |
Why I Love Bangladeshi Vegan Shorshe Bhorta
I fell in love with Vegan Shorshe Bhorta the very first time I had it, its complex flavors and robust textures pulling me into a culinary adventure that bridges continents. This Bangladeshi delight isn’t just a recipe; it’s a story told through mustard seeds, garlic, and a symphony of spices.
The Magic of Mustard
Growing up in Seattle, I had a deep connection with Pacific Northwest ingredients. My Japanese heritage meant there was always a place for fresh seafood and meticulous preparation on our table. But mustard? That’s a flavor that’s piqued my curiosity more recently. When I spent some time traveling through South Asia, I encountered the unique, pungent taste of mustard the way Bangladeshis treasure it. This Vegan Shorshe Bhorta taps into that memory, using mustard seeds and mustard oil to create a robust, earthy base that’s nothing short of transformative.
A Harmony of Flavors
Two large onions finely chopped, and four cloves of minced garlic form the aromatic heart of this dish, similar to the foundations you’d find in both Japanese and North American cuisines. Yet, the addition of bold turmeric powder and finely chopped green chilies elevates it into a realm that’s unmistakably Bangladeshi.
One chef who has deeply inspired me is Madhur Jaffrey, whose insights into Indian and South Asian cuisines have always been enlightening. She’s helped many, including myself, appreciate the nuances of regional spices and techniques. Her dishes brim with authenticity and depth, much like this Vegan Shorshe Bhorta does.
Pairing and Similar Dishes
This dish pairs beautifully with steamed rice or a flatbread like naan or roti, making for a hearty and soul-satisfying meal. Its spicy, tangy notes complement milder dishes perfectly, creating a balanced spread that would impress at any dinner table. If you’re fond of other Bangladeshi specialities, you’ll find a kindred spirit in dishes like Begun Bhorta (mashed eggplant) or Alu Bhorta (mashed potatoes with mustard oil and green chilies). Together, they paint a complete picture of comfort food that transcends borders.
What You’ll Need
- 4 tablespoons mustard seeds
- 6 tablespoons water
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons turmeric powder
- 4-5 green chilies, finely chopped
- 4 tablespoons mustard oil
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons chopped cilantro (optional, for garnish)
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Method
Step One
Soak the mustard seeds in water for about 2 hours. Then blend the soaked mustard seeds and water into a smooth paste.
Step Two
Heat 2 tablespoons of mustard oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
Step Three
Add the minced garlic to the pan and cook for another 2 minutes until the garlic releases its aroma.
Step Four
Stir in the turmeric powder and finely chopped green chilies. Cook for another minute to let the spices bloom.
Step Five
Add the mustard paste to the pan and mix well with the sautéed onions and spices. Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and cooked through.
Step Six
Add salt to taste and continue to cook for another 2 minutes to allow the flavors to meld together.
Step Seven
Turn off the heat and let the mixture cool slightly. Then transfer it to a bowl and drizzle with the remaining 2 tablespoons of mustard oil.
Step Eight
Garnish with chopped cilantro if desired and serve the Vegan Shorshe Bhorta with steamed rice or flatbread. Enjoy!
