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Begun Pora

%Bengali Begun Pora Recipe Debjanir Rannaghar
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Begun Pora is a classic Bengali vegetarian side dish prepared with roasted eggplant

Ingredients

  • 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

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 1/2 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.

Find it online: https://kitchenofdebjani.com/2021/01/begun-pora/

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