This begun pora is a classic Bengali dish in which whole eggplants are roasted on an open fire until soft. The cooked soft flesh is then scooped out and mixed with chopped onion, tomato, and a generous drizzle of oil. It is usually served with chapati or roti for an Indian vegetarian meal.
Baingan bharta recipe is quite popular, but I was hoping you could try the Bengali version, which is light, has minimal spices, and is perfect throughout the year. Bengali begun pora is light on the tummy and comes together in no time.
Begun pora recipe ingredients
- Eggplant – we are looking for those large round ones which are dark purple. Texture-wise, they are quite firm, but once cooked, they become soft
- Finely chopped salad of onion, tomato, grated ginger, fresh coriander leaves, and some green chilies
- Seasoning of salt & pepper
- A generous drizzle of mustard oil. This is the most necessary ingredient for this dish that makes this Bengali eggplant recipe special. You may adjust the quantity as per your preference for pungency, but I would advise you not to skip it.
Instructions to make Bengali Begun Pora
- Grab the big and round eggplant and wash it thoroughly. Wipe off the water from its surface. Check to make sure that it doesn’t have small holes on its surface; otherwise, you might find small crawlies inside those little holes.
We are going to use only fresh eggplants here without any surprise crawlies or insects inside. - If you are going to use the gas stove, then turn on the flame and place a wire mesh on it. Now, keep the eggplant on the wire mesh and allow it to char completely on all sides till it turns black. Poke a knife at the centre, and if it goes through smoothly, it means the eggplant is cooked. Turn off the flame immediately.
Once done, keep it aside on a plate and allow it to cool completely. - Alternate method – If you want to make Begun Pora in the oven, then slice the eggplants lengthwise in half. Brush some oil on the cut sides and then place them on a baking tray with their face down.
Roast them in a preheated oven at 0°C for at least 30 minutes.
Once the flesh inside becomes soft and cooked, take them out and allow them to cool down. Scoop out the flesh and place it in a bowl. - If you are roasting the eggplant on a direct fire, then scrape off the charred papery skin and put the cooked eggplant flesh in a mixing bowl.
- Using a fork, mash the cooked eggplant flesh till there are no more chunks of it left. Add chopped onion, tomato, grated ginger, chopped coriander leaves, and green chilies
- Season with salt and drizzle a generous amount of mustard oil.
- Mix everything well using the fork. Serve it with hot chapati or roti
Serving suggestion
Like Baingan Bharta, this Begun Pora is a perfect side dish for a quick dinner. It can be served with fresh chapati or rotis. This Bengali roasted eggplant dip is a plant-based, gluten-free, vegan, and nut-free recipe.
More Bengali Eggplant Recipes
- Beguner Birinchi | Bengali Eggplant Curry recipe
- Easy Vegetable Pakora Recipes – For Beguni or Eggplant Fritters
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Begun Pora | বেগুন পোড়া | Bengali-style Baingan Bharta
This begun pora recipe is a classic Bengali dish where whole eggplants are roasted on an open fire until soft and then the cooked soft flesh is scooped out and mixed with chopped onion, tomato, and a generous drizzle of oil. It is usually served with chapati or rotis for an Indian vegetarian meal.
Equipment
- Stove Top
- Mixing Bowl
Ingredients
- 1 Eggplant of approx. 500 gms in weight
- 1 Onion small, finely chopped
- 1 Tomato medium, finely diced
- 1 Green Chilli finely chopped
- 1 inch Ginger grated
- Fresh Coriander Leaves finely chopped
- Salt to Taste
- 2 tbsp Mustard Oil alternate would be Olive Oil
Instructions
- Grab the big and round eggplant and wash it thoroughly. Check for any small holes made by insects.1 Eggplant
- Place a wire mesh on the flame and put the eggplant on the flame. Char it on all sides till the eggplant is cooked. Poke a knife to check.
- Once cool enough to handle, scrape off the charred papery skin and put the cooked eggplant flesh in a mixing bowl.
- Using a fork, mash the cooked eggplant flesh till there are no more chunks of it left. Add chopped onion, tomato, grated ginger, chopped coriander leaves, and green chilies1 Onion, 1 Tomato, 1 Green Chilli, 1 inch Ginger, Fresh Coriander Leaves
- Season with salt and drizzle a generous amount of mustard oil.Salt to Taste, 2 tbsp Mustard Oil
- Mix everything well using the fork. Serve it with hot chapati or rotis
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