Bengali cuisine offers a delectable condiment known as "begun borir ambol." This sweet and savory runny condiment is prepared by simmering aubergine, also known as eggplant or begun, along with bori, which are dried lentil dumplings. The result is a delightful, runny concoction that embodies the essence of Bengali flavor.
Jump to:
- Ambole a Bengali soul food
- Ambol Vs. Shambol!
- Begun Borir Ambol, Ghoti Barir Recipe!
- Begun Borir Ambol vs Bori Beguner Tok!
- Tip!
- Frequently Asked Questions
- Here's how I cook Begun Borir Ambol at Debjanir Rannaghar!
- Recipe Card
- Related Bengali Vegan Recipes
- Chutney/ Ambol/ Tawk/ Condiment/ Relish Recipes from Debjanir Rannaghar!
- Have you tried the Bori Begun er Ambol recipe from Debjanir Rannaghar!
- Here's the Begun Bori er Ambol Recipe Pin for your Pinterest Board!
Ambole a Bengali soul food
"Can I have the rice with just the Begun Borir Ambol? I don't want anything else!"
"Oh no! You have tonsillitis! I won't allow you to have the Ambol. It's made with Tamarind!"
Reflecting on the past, I realize my mother never let me have Ambol without a struggle! While Ambol was a common dish at home, my aunt stopped eating non-vegetarian food after my uncle's death. As a result, at our place there was always a vegetarian meal without onions and garlic along with non-veg. Bori Beguner Ambol became a favorite among others. Both my grandmother and I preferred Ambol over Chutney.
Ambol was never included in our celebratory meals, but rather cooked when we needed a comforting and satisfying dish! The vegetables, the richness, the earthy taste of jaggery, and most importantly, the thin soup make it the ultimate soul food.
Ambol Vs. Shambol!
Ambol is a thin soupy sweet and sour condiment made with vegetables and does not contain any animal protein. On the other hand, Sambol is a non-vegetarian version of the same. Ambol is derived from the word Amlo, which means acidic.
Begun Borir Ambol, Ghoti Barir Recipe!
Both Bori and Begun were always available, as was Jaggery. This is perhaps why Ambol was frequently prepared at home. On occasions when Bori or Begun were not available, we would have Postor Ambol instead. I will also share that recipe.
Begun Borir Ambol vs Bori Beguner Tok!
There have been occasions when I don't recall ever having Begun Borir Tok at home. Our version consisted of a sour soup made with rectangular eggplant and Bori, tempered with Panch Phoron. Jaggery was a necessary addition. On the other hand, Bori Beguner Tok is a regular dish at Mehebub's place, where my mother-in-law prepares it with cubed eggplant and a smaller amount of Bori, without using Panch Phoron for tempering. Taste-wise, both versions are delicious and distinct! No, I have never had a chutney made with Bori or Begun.
Tip!
I always make sure to set aside some fried aubergine specifically for pasta when I cook rectangular. After all, my little one really enjoys Begun Bhaja!
Frequently Asked Questions
You can simply use sugar.
No, ambol is actually a runny sweet and sour Bengali vegetable condiment, not a chutney.
The word Ambol is derived from "amlo," which means acidic.
Yes, it is called Sambole. How do we typically serve ambol? We usually serve it with rice at the end of a Bengali meal, before dessert.
Here's how I cook Begun Borir Ambol at Debjanir Rannaghar!
Recipe Card
Begun Borir Ambol aka Bori Beguner Ambol
Begun borir ambol, a delightful condiment from Bengali cuisine, combines the flavors of aubergine and dried lentil dumplings to create a sweet and savory runny concoction.
Ingredients
- 1 Begun/ Aubergine Small; long variety
- 10 Bori/ Sun-dried Lentil dumpling
- 2 Tbsp. Tamarind Pulp
- 4 Tbsp. Jaggery/ Gur
- ½ Tsp. Panch Phoron/ Bengali five spices
- 1 Dry Red Chili
- ½ Tsp. Salt
- ½ Tsp. Turmeric Powder
- 2 Tbsp. Mustard Oil
Instructions
- To prepare, cut the aubergine into long rectangular pieces and marinate them with turmeric powder and a pinch of salt.
- Fry the aubergine in oil, then strain it from the pan.
- In the same pan, fry the bori and strain them as well.
- Heat the remaining oil in the pan and temper it with Panch Phoron and dry red chili.
- In a separate bowl, dilute tamarind pulp with hot water and add jaggery, then strain the mixture to remove any impurities.
- Add this mixture to the pan and bring it to a boil. Add salt, fried aubergine, and fried bori, and boil for 5 minutes.
- Adjust the water if needed to achieve a runny texture. Finally, adjust the salt and sweetness according to personal preference.
- Serve ambol either at room temperature or chilled.
Notes
- If you don't have jaggery, you can use sugar as a substitute.
- If you're not in Bengal, you can find bori in any Bengali store. However, if you are in Bengal, bori is widely available in markets or shops. Alternatively, you can make it at home.
Nutrition
Related Bengali Vegan Recipes
Chutney/ Ambol/ Tawk/ Condiment/ Relish Recipes from Debjanir Rannaghar!
- Ilish Macher Tok (Also known as Ilish Macher Tawk)
- Kacha Aamer Ambol (Also known as Runny Bengali Mango Soup or Amer Tawk)
- Bacon Jam (Also known as Bacon dip)
- Gur diye Topa Kul ar Tomato Chutney (Also known as Kuler Chutney)
- Kerala Chemmeen Achar (Also known as Kerala Style Prawn Pickle)
- Kancha Aamer Chutney (Also known as Bengali Green Mango Chutney)
- Plastic Chutney (Also known as Raw Papaya Chutney or Bengali Peper Chutney)
- Kuler Achaar (Also known as Boroi-er Aachar or Jujube Sweet pickle or Ber ka achar)
- Lal Mirch Ka Benarasi Achar (Also known as Mirch ka Achaar)
- Tok Dal (Also known as Kancha Aam diye Toker Dal)
- Tomato Amsotto Khejur er Chutney (Also known as Amsotto Khejur Er Chutney)
Have you tried the Bori Begun er Ambol recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Begun Bori er Ambol Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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