Beguner Khagina is one of the dinner delights enjoyed by the ones who love begun or eggplant. Although this is a winter recipe but this eggplant and egg dish can be had throughout the year.
In almost all Bengali households, there is a compulsory ritual of having something bitter at the beginning of lunch. Along with Uchhe, Korola, and Shukto, Neem Pata Diye Begun always holds a significant place on a Bengali platter. Neem leaves are cooked with aubergines or eggplants and are a typical Bengali classic that is served during the summer season.
This version of the classic Bengali classic dish is made with more of an Oriya twist. The best part of this dish is that it is super easy and takes no time at all. Also, the number of ingredients required are also mostly kitchen essentials. It tastes great with rice and since it has yogurt, it is a very cooling dish, good for summers.
Bengalis cannot imagine a celebration without some begun bhaja, beguni, or eggplant fritters. Served with rice, pulao, luchi, puri, paratha, or even roti, begun bhaja is loved by all.
Bengalis cannot live without mustard. Almost every vegetable has a recipe with mustard inclusion. Begun Basanti is an eggplant dish where the eggplants are cooked in a sublime yogurt, mustard paste and poppy seed paste gravy.This is a must try dish if you love aubergines.
The eggplants are cubed and cooked in a sweet and sour tamarind chutney with some crunchy dried lentil dumplings. Bengalis love their Ambols and chutneys and this is one dish that can be rustled up quickly in a kitchen. On one hand it requires very less ingredients, on the other hand, any meal can become luxurious by adding a bowl of this Begun Borir Ambol in the end. It can be the last dish but worth a try.
The rainy season is just around the corner, and we eagerly await the arrival of ilish mach (Hilsa fish). While there are many recipes featuring ilish, one of the most beloved preparations is Begun Diye Ilish Mach, When you grow tired of having sorshe diye ilish mach (hilsa fish cooked with mustard paste) or ilish bhapa (steamed hilsa fish), this particular dish comes as a savior.
Begun Pora is a beautiful combination of roasted or charred eggplant and various spices, which pairs best with "gorom-gorom ruti" (hot Indian bread). Just like "Beguner khagina," it is a winter recipe, but "Begun Pora" lovers do not mind having it throughout the year.
Bengalis love to have begun in various forms, and Methi Begun is one such addition to the list. The tender bitterness of methi combined with the earthy flavors of Begun makes Fenugreek Eggplant (Methi Begun) a delicious side dish that is often enjoyed with gorom bhat in most Bengali households.