Authentic Bengali Eggplant Recipe- Steamed in Banana Leaf

Last Updated on 4 months by Neha Deshmukh

Authentic Bengali Eggplant Recipe – Steamed in Banana Leaf

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Shorshe Potol, or steamed eggplant in a vibrant mustard paste, wrapped lovingly in banana leaves. This isn’t just a dish; it’s a taste of my childhood, a reminder of festive Bengali meals, and honestly, one of the most comforting things I know how to make. It might seem a little involved, but trust me, the aroma and flavour are so worth it.

Why You’ll Love This Recipe

This recipe is a beautiful blend of flavours and textures. The slight bitterness of the eggplant is perfectly balanced by the pungent mustard, the warmth of the green chilies, and the subtle sweetness of coconut. Steaming in banana leaves imparts a unique, earthy aroma that elevates the entire experience. Plus, it’s a relatively healthy way to enjoy eggplant!

Ingredients

Here’s what you’ll need to create this Bengali masterpiece:

• 300 grams Eggplant (about 2 medium-sized)
• 1 tablespoon Mustard seeds
• 1 tablespoon Poppy seeds
• 2 tablespoons Fresh coconut, grated
• 5 Green Chillies (adjust to your spice preference!)
• ½ teaspoon Turmeric powder
• Salt to taste
• Banana leaf (enough to wrap 4 eggplant pieces)
• 1 teaspoon Mustard oil

Ingredient Notes

Let’s talk ingredients – a few little tips I’ve picked up over the years!

Mustard Seeds: Regional Varieties & Flavor Profiles
Bengali cuisine often uses black mustard seeds, which have a more robust and pungent flavour. If you can find them, definitely go for it! Otherwise, yellow mustard seeds will work too, though the flavour will be milder.

Poppy Seeds: Soaking & Grinding for Best Results
Soaking the poppy seeds in warm water for about 30 minutes before grinding helps create a smoother paste. This is key for the right texture.

Banana Leaf: Sourcing & Preparation Techniques
Finding banana leaves can be tricky depending on where you live. Asian grocery stores are your best bet. Before using, quickly pass the leaves over a flame (gas stove works great!) to make them pliable and prevent tearing.

Mustard Oil: The Key to Authentic Bengali Flavor
Don’t skip the mustard oil! It’s essential for that authentic Bengali flavour. It has a distinct pungency that really shines through.

Green Chilies: Heat Levels & Substitutions
I use a mix of green chilies for varying heat levels. Serrano peppers are a good substitute if you can’t find the Indian varieties. Adjust the quantity based on how spicy you like things!

Step-By-Step Instructions

Alright, let’s get cooking!

First, prepare the magic paste. In a mortar and pestle (or a small grinder), combine the mustard seeds, poppy seeds, green chilies, grated coconut, turmeric powder, and mustard oil. Grind it all into a coarse paste – it shouldn’t be completely smooth.

Next, wash and pat the eggplants dry. I prefer using the smaller, round variety, but any eggplant will do. Make criss-cross slits on each eggplant slice – this helps the flavour penetrate.

Now for the fun part! Generously stuff each eggplant slice with the spice paste, making sure to get it into all those lovely slits.

Take a piece of banana leaf and place an eggplant slice in the center. Wrap it tightly, like you’re giving it a little hug, and secure it with kitchen thread. Repeat with the remaining eggplants.

Place the wrapped parcels in a steamer or a covered pan with a little water at the bottom. Steam on medium heat for about 10-15 minutes, or until the eggplant is tender. You’ll know it’s ready when a knife easily slides through.

Finally, unwrap the parcels (carefully, they’ll be hot!). Sprinkle with a little extra red chili powder (if you like it spicy) and a squeeze of fresh lemon juice. Serve immediately with steamed rice and dal (lentils).

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

Achieving the Perfect Texture
Don’t overcook the eggplant! You want it tender, but not mushy.

Ensuring the Eggplant Cooks Through
The slits are crucial for even cooking. Make sure they go deep enough.

Proper Banana Leaf Wrapping Techniques
Tight wrapping is key to keeping the steam in and infusing the eggplant with that banana leaf aroma. Don’t be afraid to use plenty of thread!

Variations

This recipe is pretty versatile. Here are a few ways to tweak it:

Vegan Adaptation
This recipe is naturally vegan! Just double-check your mustard oil to ensure it’s vegan-friendly.

Spice Level Adjustment (Mild to Hot)
Reduce the number of green chilies for a milder flavour, or add more for a fiery kick. My friend, Priya, loves to add a pinch of kalonji (nigella seeds) for extra heat.

Festival Adaptation (Poila Boishakh/Durga Puja)
This dish is often made during Bengali festivals like Poila Boishakh (Bengali New Year) and Durga Puja. You can add a small piece of potato to each parcel for a more substantial meal.

Gluten-Free Considerations
This recipe is naturally gluten-free.

Serving Suggestions

This Shorshe Potol is best enjoyed hot, with a generous serving of steamed rice and a simple dal. A side of fresh salad or a cooling yogurt raita complements the flavours beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave. The banana leaf flavour will diminish slightly upon reheating, but it will still be delicious!

FAQs

What type of eggplant works best for this recipe?
I prefer the smaller, round Indian eggplants, but any variety will work. Just adjust the cooking time accordingly.

Can I use other leaves if banana leaves are unavailable?
While banana leaves impart a unique flavour, you can use parchment paper as a substitute. It won’t have the same aroma, but it will still steam the eggplant effectively.

How can I adjust the spice level of this dish?
Simply adjust the number of green chilies! Removing the seeds from the chilies will also reduce the heat.

What is the significance of steaming in banana leaves?
Steaming in banana leaves is a traditional Bengali cooking technique. It imparts a subtle, earthy aroma and flavour to the food, and also helps to retain moisture.

How long can the steamed eggplant be stored?
You can store leftovers in the refrigerator for up to 2 days, but it’s best enjoyed fresh!