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Begun Pora - Roasted Eggplant Bengali Way

Eggplant roasted and then mashed with mustard oil, onions, chilies and coriander leaves.
Print Recipe
Prep Time 10 minutes
Cook Time 29 minutes
Course Main Course, Vegetarian
Cuisine Bengali, Indian
Servings 4

Ingredients
  

  • 1 large eggplant
  • 2 tbsp mustard oil
  • 1 chopped onion
  • 2 chopped green chilies
  • handful of coriander leaves
  • salt to taste

Instructions
 

  • Make slits in the body of the eggplant. You will need the large ones (for making bharta).
  • Usually the winter eggplants don’t have any insects or worms but still spread the eggplant with your fingers to be assured. Then rub 1-2 tsp of mustard oil all over the body.
  • Over medium flame, roast the eggplant by placing it on a wire mesh and turning the eggplant every few mins to cook all sides.
  • When the eggplant has become soft, remove it and let it cool down a bit. Remove the charred skin. You don’t have to be extra meticulous. A little bit of charry skin here and there adds to the taste.
  • Now add chopped onion, green chilli and chopped coriander leaves to taste.
  • Drizzle mustard oil and sprinkle salt to taste
Keyword begun pora, bengali eggplant recipe, roasted begun, roasted brinjal, roasted eggplant recipe