Shorshe or mustard seeds come in
different hues and sizes. The black or brown ones are more popular in Bong
cuisine…the notorious macher jhal recipes more often than not use the
traditional bangali shorshe bata.
Please please never ever use kasundi
(Bengali mustard sauce), or Dijon mustard, or English mustard in Bong recipes
that are asking for shorshe bata. You’ll get a tart after taste that’ll so
clash with the whole recipe. It is very simple to make your own shorshe bata at
home. Here’s how:
Soak mustard seeds for 4-8 hours.
Grind to a paste in your wet-dry grinder with green chili, salt, and a sprinkle
of water. THIS my friends will yield the authentic Bong shorshe bata.
[The soaking is necessary if you are
using an electric grinder]
If you find shorshe recipes too tough
to digest, mild it out with ½ posto (poppy seeds) instead. So take posto and
shorshe in equal quantities, soak 4-8 hours. Grind with chili and salt.
Alternatively, you may strain the 1st
variant (no posto version) with some more water and throw away the mustard
husks. These are a bit tough on your tummy.
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