If there’s one thing Tagore didn’t write, it’s a cookbook—and how much we wish he had! Imagine a collection of recipes as layered as his poetry. It would have been a bestseller for generations. His love for food was as profound as his literary genius, and his influence on Bengali cuisine remains unmatched. He didn’t just eat—he curated, created, and celebrated food with flair. And one such dish that would have certainly made it to his imaginary cookbook is Shol Begun.

This recipe, adapted from Thakur Barir Ranna by Purnima Thakur, brings together the richness of fish and the smokiness of roasted eggplant. In Bengali cuisine, combining vegetables with fish or prawns is a common practice, creating hearty and flavourful dishes. Shol mach is boiled and then deboned—a simple process thanks to its central bone structure. Meanwhile, eggplant is roasted until the skin is charred, then peeled and mashed. The two come together with onions, ginger, garlic, and a sprinkle of garam masala to form a bhorta-like consistency. The Shol Begun blend is rich, flavourful, and surprisingly easy to prepare.

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How to Serve Shol Begun

What makes Shol Begun stand out is its versatility. Serve it with steaming hot rice, slather it on a soft paratha, or spread it over toast for a quick snack. The final touch is a generous sprinkle of beresta, adding a crispy, caramelized crunch that elevates every bite. Simple yet unforgettable, it’s a dish that celebrates the everyday magic of Bengali home cooking.

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Shol Begun- roasted eggplant with fish

Print Recipe

Prep Time 15

Cook Time 1

Course Fish Recipes, Main Course

Cuisine Bengali

Servings 5 people

Ingredients

500 gms shol mach (snalehead murrel)
1 large eggplant
1 large onion, finely chopped
1 large onion, finely sliced
1.5 tbsp mustard oil
1 inch cinnamon stick
3 green cardamom
5 cloves
2-3 green chilies
1 tsp ginger paste
1 tsp Kashmiri red chili powder
½ tsp turmeric powder
1 tsp sugar
salt to taste
1 pinch Bengali garam masala powder
2 tsp ghee
coriander leaves for garnish

Instructions

Roast the brinjal on an open flame until the skin is charred and the flesh is soft. Let it cool and then peel off the charred skin. Mash the flesh with a fork. Set aside.
Boil the fish pieces in salted water for 5-6 minutes. Discard the water. Debone the fish carefully. The flesh will come off easily due to its central bone structure.
Heat 1.5 tbsp mustard oil in a pan. Add cinnamon, cardamom, and cloves. Add split green chilies if using.
Add chopped onion and sauté until soft. Add ginger paste and cook for 2-3 minutes on low flame.
Add chili powder, turmeric, and salt. Splash some water to prevent sticking. Cook until the oil releases from the sides.
Add the deboned fish and mix well. Then add the mashed brinjal and sugar. Cook for 4-5 minutes, stirring continuously.
Adjust salt. Add garam masala, ghee, and green chilies. Cook for another 2-3 minutes.
Garnish with beresta and chopped coriander leaves before serving.