Description
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
Scale
- 1 Begun/ Aubergine (Small; long variety)
- 10 Bori/ Sun-dried Lentil dumpling
- 2 Tbsp. Tamarind Pulp
- 4 Tbsp. Jaggery/ Gur
- 1/2 Tsp. Panch Phoron/ Bengali five spices
- 1 Dry Red Chili
- 1/2 Tsp. Salt
- 1/2 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.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Chutney
- Method: cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 50g
- Calories: 119
- Sugar: 10.4g
- Sodium: 586mg
- Fat: 4.9g
- Saturated Fat: 0.6g
- Carbohydrates: 16.9g
- Fiber: 4.1g
- Protein: 2.7g
- Cholesterol: 0mg
