• Skip to primary navigation
  • Skip to main content
Debjanir Rannaghar
  • Debjanir Rannaghar
  • Recipe Index
  • Recipe Videos
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Twitter
    • YouTube
menu icon
go to homepage
  • Debjanir Rannaghar
  • Recipe Index
  • Recipe Videos
  • About
    • Facebook
    • Flickr
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Debjanir Rannaghar
    • Recipe Index
    • Recipe Videos
    • About
    • Facebook
    • Flickr
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Vegetarian recipes

    Begun Pora

    January 3, 2021 By Debjani Leave a Comment

    Jump to Recipe·Print Recipe

    Well, first thing first! Bengali Begun Pora is a distant cousin of Baingan Ka Bharta as well as baba ganoush. If you are interested to know the difference, do read this blog post!

    %Easy Begun Pora Recipe Debjanir Rannaghar
    Jump to:
    • Begun Poda is not Baingan ka Bharta!
    • Begun Pora! A vegeterian dish?
    • The recipe I follow!
    • Here's how I cook Begun Pora at Debjanir Rannaghar!
    • Recipe Card
    • Begun Pora Recipe video from Debjanir Rannaghar!
    • Bengali Vegetarian recipes from Debjanir Rannaghar!
    • Have you tried the Bengali Begun Pora recipe from Debjanir Rannaghar!
    • Here's the Kolkata-style Begun Poda Pin for your Pinterest Board!

    I am starting 2021 with a simple recipe for Begun Pora. It's been a long I was planning to write the Begun Poda recipe.  The simple eggplant-based Bengali side dish is a winter favorite. Roasted eggplant along with very few spices can make a wonderful delicacy and every Bangali who loves to eat eggplant for sure vouch for this.

    Begun Poda is not Baingan ka Bharta!

    %Bengali Begun Pora Recipe Debjanir Rannaghar

    The Bengali medley of roasted Eggplant and Mustard oil is completely different from Baingan Ka Bharta. Though the cooking process is almost similar yet both the dishes are different and good on a different note. While Begun Pora is rustic, Baingan ka bharta is subtle.

    Begun Pora! A vegeterian dish?

    %Begun Pora Recipe

    It for sure is. In West Bengal, we love Begun Poda during the winter with hot Roti. In my ancestral house and also in other Ghoti households, they make customary Begun Pora on Shoni-Mongolbar. Shoni-Mongolbar stands for Saturday and Tuesday. We, at times, cook Begun Pora without onion and garlic to make it vegetarian. Remember, in Bengali households, Onion and garlic are considered non-veg.

    %Begun Pora Recipe Debjanir Rannaghar

    I never have seen Maa adding onion or garlic on Saturdays. It has always been flat no onion no garlic Begun Poda with Ruti. I never liked the no-onion no-garlic version. I prefer it with loads of onion and garlic and also with tomato, that is too roasted.

    The recipe I follow!

    %Bengali Begun Vorta Recipe Debjanir Rannaghar

    There is nothing much to tell about the recipe of Begun Poda. If you are a Bangali and can cook a little, for sure you know the recipe. It is a simple mash of roasted eggplant, onion, cilantro, tomatoes and mixed with mustard oil. My recipe is no different.

    %Begun Poda Recipe Debjanir Rannaghar

    Here's how I cook Begun Pora at Debjanir Rannaghar!

    Print

    Recipe Card

    Begun Pora

    %Easy Begun Pora Recipe Debjanir Rannaghar
    Print Recipe
    Pin Recipe

    Begun Pora is a classic Bengali vegetarian side dish prepared with roasted eggplant

    • Author: Debjani Chatterjee Alam
    • Prep Time: 10 mins
    • Cook Time: 30 mins
    • Total Time: 40 mins
    • Yield: 4 People 1x
    • Category: Side Dish
    • Method: roasting
    • Cuisine: Bengali

    Ingredients

    Units Scale
    • 2 Eggplant/ Begun
    • 2 Onion
    • 2 Garlic Clove
    • 1 Tomato
    • 3 Green Chili
    • 40g Coriander Leaves (2 sprigs)
    • 3.5 Tbsp. Mustard Oil
    • 1 Tsp. Salt or to taste

    Instructions

    1. Cut the Eggplant both horizontally and longitudinally till the edge of the stalk. You may refer to the Begun Pora Recipe video I have shared below for reference.
    2. Take two onions and after removing the skin chop those.
    3. Chop a fresh bunch of Coriander leaves as well.
    4. Slice the lemon. The Juice will be used.
    5. Rub some Mustard oil inside and out of the Eggplants.
    6. This step is a must as Mustard oil will help in roasting the Eggplant and it will also provide a lovely aroma to the dish.
    7. Take a clove of Garlic and tuck it within the eggplant.
    8. Switch the flame on and place a regular bread roaster (Jali).
    9. Now place the marinated Eggplant and roast it from all sides.
    10. It will take around 10 minutes to roast one eggplant.
    11. Flip the eggplant once one side is done.
    12. The eggplant once roasted properly will be soft and well-cooked from inside.
    13. Pora stands for "burnt" and hence it is the smokiness that makes the dish great.
    14. I prefer to roast the tomato and then use it in the recipe.
    15. Instead of that, you can use chopped tomatoes as well. However, roasted tomato makes it better.
    16. Roast the tomato for around 5-6 minutes.
    17. While you have roasted the tomato for around 3 minutes add green chilies to the roaster.
    18. Burnt chilies works!
    19. Take the roasted eggplant in a bowl.
    20. Pour some water over it.
    21. Soak for a while.
    22. This helps in removing the burnt skin of the eggplant.
    23. Now remove the skin of the eggplant.
    24. Following the same process clean the other eggplant and the tomato as well.
    25. Now roughly chop the tomato.
    26. Chop roasted chilies as well.
    27. Take cleaned eggplant in a bowl.
    28. Now add chopped roasted tomatoes and green chilies
    29. Add chopped onion and also coriander leaves.
    30. Now add 3 Tbsp. Mustard Oil
    31. Add around ½ Tsp. Salt.
    32. Now add the juice of one lemon.
    33. Adjust the spices and oil based on your preference.
    34. Now mash the veggies to make a rusting mixture.
    35. Use your hand as we do in a typical Bengali Kitchen.
    36. Spoon will not work.
    37. Once you are done with the mixing, Begun Pora is ready to serve.

    Notes

    I prefer the traditional way of making this dish. Instead of roasting over the flame, you can oven-roast the eggplant as well.

    Nutrition

    • Serving Size: 75g
    • Calories: 175
    • Sugar: 7.6g
    • Sodium: 622mg
    • Fat: 12.8g
    • Saturated Fat: 1.4g
    • Carbohydrates: 15.4g
    • Fiber: 8.6g
    • Protein: 2.7g
    • Cholesterol: 0mg

    Keywords: bengali begun pora recipe, baingan ka bharta recipe, begun bhorta recipe, debjanir rannaghar

    Did you make this recipe?

    Share a photo and tag us at @foodofdebjani — we can't wait to see what you've made! Also, you can use my hashtag #debjanirrannaghar over there!

    Recipe Card powered byTasty Recipes

    Begun Pora Recipe video from Debjanir Rannaghar!

    Bengali Vegetarian recipes from Debjanir Rannaghar!

    • Niramish Bhuni Khichuri (also known as Bengali Bhuni Khichuri)
    • Potol Bata (also known as Potol Bhate)
    • Paneer er Dalna (also known as Niramish Paneer Er Torkari)
    • Neem Begun (also known as Stir-fried Neem leaves and Eggplant)
    • Chana Bhapa (Also known as Bengali Bhapa Chana)
    • Begun Basanti (also known as Bengali Begun Bashonti)
    • Mulo Diye Motor Dal (also known as Bengali Yellow Split Pea with Radish)
    • Labra (also known as Bengali Labra Tarkari)
    • Bori Aloor Jhal (also known as Bengali Bori’r Jhal)
    • Sheemer Jhal (also known as Bengali Shorshe Sheem)
    • Bou Khuda (also known as Boua Pulao or Bou Khudi)
    • Phulkopir Roast (also known as Bengali Roasted Cauliflower!)
    • Bengali Basanti Pulao (also known as Bengali Holud Pulao)
    • Shukto (Also known as Shuktoni)
    • Chanar Dalna (also known as Bengali Cottage Cheese and Potato Curry)
    • Aloo Phulkopir Dalna (also known as Phulkopi Aloor Dalna)
    • Kochu Shak er Ghonto (also known as Taro Leaf Mishmash)
    • Lau Shaker Chorchori (also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)

    Have you tried the Bengali Begun Pora 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 at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.

    Here's the Kolkata-style Begun Poda Pin for your Pinterest Board!

    %Bengali Begun Pora Recipe Pinterest Graphic
    Previous
    Next

    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.

    Learn more about me →

    More Vegetarian recipes

    • %Bengali Shojne Phuler Chorchori Recipe Debjanir Rannaghar
      Shojne Phuler Chorchori
    • %bengali Veg Daal recipe debjanir rannaghar
      Bengali Veg Daal | Picnic Special Vegetable Daal | Shobji Diye Moong Dal | Yellow Split Pea cooked with Veggies
    • %potol mishti recipe debjanir rannaghar
      Potol Mishti | Halwai style Parwal Ki Mithai | Kheer Potol
    • %taler luchi recipe debjanir rannaghar
      Taler Luchi | Janmasthami special Bengali Sugar Palm Flatbread

    Sharing is caring!

    • Facebook
    • Twitter
    • LinkedIn
    • Email
    • Print

    About Debjani

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Follow us

      Contact

      • Contact

      Copyright © Debjanir Rannaghar 2022