I am starting 2021 with a simple recipe of 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!
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 from a different note. While Begun Pora is rustic, Baingan ka bharta is subtle.
Begun Pora! A vegeterian dish?
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.
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 too roasted.
The recipe I follow!
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 with roasted eggplant, onion, cilantro, tomatoes and mixed with mustard oil. My recipe is no different.
Here’s how I cook Begun Pora at Debjanir Rannaghar!
- Eggplant/ Brgun: 2
- Onion: 2
- Garlic Clove: 2
- Tomato: 1
- Green Chili: 2-3
- Coriander Leaves: 1 bunch
- Mustard Oil: 3.5 Tbsp.
- Salt: to taste
- 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.
- Take two onions and after removing the skin chop those.
- Chop a fresh bunch of Coriander leaves as well.
- Slice the lemon. The Juice will be used.
- Rub some Mustard oil inside and out of the Eggplants.
- 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.
- Take a clove of Garlic and tuck it within the eggplant.
- Switch the flame on and place a regular bread roaster (Jali).
- Now place the marinated Eggplant and roast it from all sides.
- It will take around 10 minutes to roast one eggplant.
- Flip the eggplant once one side is done.
- The eggplant once roasted properly will be soft and well-cooked from inside.
- Pora stands for "burnt" and hence it is the smokiness that makes the dish great.
- I prefer to roast the tomato and then use it in the recipe.
- Instead of that, you can use chopped tomatoes as well. However, roasted tomato makes it better.
- Roast the tomato for around 5-6 minutes.
- While you have roasted the tomato for around 3 minutes add green chilies to the roaster.
- Burnt chilies works!
- Take the roasted eggplant in a bowl.
- Pour some water over it.
- Soak for a while.
- This helps in removing the burnt skin of the eggplant.
- Now remove the skin of the eggplant.
- Following the same process clean the other eggplant and the tomato as well.
- Now roughly chop the tomato.
- Chop roasted chilies as well.
- Take cleaned eggplant in a bowl.
- Now add chopped roasted tomatoes and green chilies
- Add chopped onion and also coriander leaves.
- Now add 3 Tbsp. Mustard Oil
- Add around ½ Tsp. Salt.
- Now add the juice of one lemon.
- Adjust the spices and oil based on your preference.
- Now mash the veggies to make a rusting mixture.
- Use your hand as we do in a typical Bengali Kitchen.
- Spoon will not work.
- Once you are done with the mixing, Begun Pora is ready to serve.
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 on email@example.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!