First, wash the brinjals or eggplants thoroughly.

Next, cut the two into two halves length-wise. (Keep the stem if you want).

Now, transfer them onto a plate.

Add half tsp turmeric powder, salt to taste, and sugar to taste.

Combine and marinate the brinjal pieces nicely. Cover and keep them aside for about 15 minutes.

While the eggplants are resting, take a sil batta or a mortar and pestle.

Add the black mustard seeds along with 3 green chilis and salt to taste.

Splash some water and make them into a fine paste.

Transfer the paste to a small bowl and keep it aside.

Next, take a kadhai and add mustard oil.

Let the oil heat until it smokes a little.

To the oil gently lower the brinjal pieces. Keep the flame on low to medium.

Cover the kadhai and let the brinjal cook.

Turn them once one side is done. Cover and let them cook again.

When they are 90 percent done, take them out of the kadhai and place them onto a plate.

To the same kadhai add mustard oil if needed.

Let the oil heat and then add Kaalo Jeere or nigella seeds. Keep the flame on medium.

Stir them until fragrant and then add the black mustard seed, green chili, and salt paste.

Continue to stir consistently for a minute and then add 1 cup of water (or as needed).

Let the gravy simmer.

Take a taste test. Add salt if needed.

When oil separates from the mustard gravy, add the fried brinjal pieces.

Stir everything together and let them cook for 2 to 3 minutes.

Add water if needed.

When the gravy starts to thicken, add the lime juice.

Stir everything again and take a taste test.

Sprinkle the chopped coriander and incorporate everything nicely.

Transfer the Sorse Begun into a serving bowl and garnish it by placing a slit green chili on top.