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.
Servings 3 people
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