Begun Pora (Bengali Roasted
Eggplant Mash) …the first time I had this…ufff!!what a ruckus I had
created..screaming…"kachha ?? kachha?? Nahinnn!!!!" ...and then, of course got
hooked…I still prefer the Punjabi Baingan Bharta more , which is ‘cooked’ the
second time round as well…but 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
forgot…you HAVE to love mustard oil to enjoy this…if you don’t or have
preconceived notions about using it (without even trying it), stay away!!
Begun Pora (Bengali Roasted Eggplant)
Ingredients:
- 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
Instructions:
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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