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    Vegetarian recipes » Recipes

    Begun Pora

    Published: Jan 3, 2021 · Modified: Nov 25, 2024 by Debjani · This post may contain affiliate links · Leave a Comment

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    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 Recipe video from Debjanir Rannaghar!
    • Begun Pora! A vegetarian dish?
    • The recipe I follow!
    • Here's how I cook Begun Pora at Debjanir Rannaghar!
    • Recipe Card
    • 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 planned 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 Recipe video from Debjanir Rannaghar!

    Begun Pora! A vegetarian 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!

    Recipe Card

    %Easy Begun Pora Recipe Debjanir Rannaghar
    Print Pin

    Begun Pora

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

    Course Side Dish
    Cuisine Bengali
    Keyword 30 minutes recipe, baingan ka bharta recipe, begun bhorta recipe, bengali begun pora recipe, bengali vegan recipe, Debjanir Rannaghar
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 4 People
    Calories 175kcal
    Author Debjani Chatterjee Alam
    Cost Rs 100

    Ingredients

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

    Instructions

    • 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.

    Video

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

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    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
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    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 →

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

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    Meet Debjani

    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 →

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