Friday, 18 April 2014

Begun Pora/ Bengali Roasted Eggplant Mash ...only an only if you love mustard oil!!

Begun Pora (Bengali Roasted Eggplant Mash) the first time I had thisufff!!what a ruckus I had created..screaming…"kachha ?? kachha?? Nahinnn!!!!" ...and then, of course got hookedI still prefer the Punjabi Baingan Bharta more , which is ‘cooked’ the second time round as wellbut this one is a good option when you are feeling lazy – which you know by now, happens to me about 14 days a week!! J oh!! Wait, almost forgotyou HAVE to love mustard oil to enjoy thisif you don’t or have preconceived notions about using it (without even trying it), stay away!!

Bengali Roasted Eggplant Mash mmskitchenbites

Begun Pora (Bengali Roasted Eggplant)


  • Begun/Eggplant, 1 large (the fat round one) 
  • Onion, finely chopped, 1 medium 
  • Tomato, finely chopped, 1 medium
  • Green chilies, finely chopped, as much or as little you can handle 
  • Mustard Oil, 1 tsp + generous drizzle
  • Fresh Coriander leaves, coarsely chopped
  • Salt, to taste


Wash the eggplant and pat dry. Smear the skin with some salt and a teaspoon of mustard oil.

Roast the eggplant on an open gas flame till you have charred skin on all sides and it has sagged completely – you will have to keep on rotating the eggplant every few minutes. Or you could broil in the oven till charred –takes about 50 minutes to an hour depending on the size.

Let it cool completely and then discard the charred skin.

Mash the scooped out inside flesh well with a fork or with ‘clean’ hands.

Add in the chopped onions, chopped tomatoes, green chilies, coriander leaves, salt and mustard oil.

Mix well and let it rest for about 10-15 minutes.

Serve with hot rotis/chapattis. (I love mine spread on a hot toast) 

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