Dim Beguner Khagina | Begun Khageena

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Dim Beguner Khagina | Begun Khageena

Dim Beguner Khagina is a semi-dry crumbly side dish prepared with Egg and Eggplant. This is similar to Begun Pora or Begun Bhorta.

Course Side Dish

Cuisine Bengali

Keyword baingan ka bharta recipe, begun khagina recipe, begun pora recipe, bengali khagina recipe, dim beguner khagina recipe

Prep Time 5

Cook Time 15

Total Time 25

Servings People

Calories 145kcal

Author Debjani Chatterjee Alam

Cost Rs 100

Ingredients

2 Eggplant Begun aka Baingan
2 Eggs
2 Onion
4 clove Garlic
2 Dry Red Chillies
3 Green Chillies
½ cup Coriander leaves
1 Tbsp. Lemon Juice
1 Tsp. Salt
½ Tsp. Turmeric Powder
2 Tbsp. Mustard Oil

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Instructions

Take eggplants and give vertical and horizontal slits.
Refer to the picture to understand the slits.
Insert Garlic cloves into the groove of the Eggplant.
Use 2 cloves of Garlic per Eggplant.
Now apply ½ Tsp. of Mustard oil on the skin of the Eggplants.
Start roasting the Eggplants using a manual bread toaster (jaali).
You need to roast the Eggplant for around 8 minutes.
Once done, switch the flame off.
Dip the eggplants in a bowl full of water.
Keep those as it is for 2 minutes and then lightly remove the burnt skin of the eggplants.
Discard the stalk.
Take the eggplant in a bowl.
While cleaning the eggplant, clean the roasted garlic as well.
Now dry roast Dry Red Chillies for 2 minutes.
Switch the flame off and wait till those are completely at room temperature.
Meanwhile, roughly chop the onion, green chilies, and also Coriander leaves.
Take the roasted chilies in a bowl and crumble those using your fingers.
Now add chopped onion followed by coriander leaves and also 1 Tbsp. Mustard Oil.
Add Salt to this and start mixing.
Mix for around 3-4 minutes.
You will see the mixture releasing moisture.
Now add two eggs and mix
At this point add chopped green chilies followed by the roasted eggplant.
You will see the eggplant is buttery soft after roasting.
Now mix everything properly.
Heat remaining oil in a pan.
Now pour the eggplant and egg mixture.
Keep cooking on low flame for 10 minutes.
Keep stirring.
In between add turmeric powder and mix.
After 10 minutes you will see a semi-thick, semi-crumbly mixture appearing.
Mix lemon juice and switch the flame off.
Serve Dim Beguner Khagina with Roti or Rice and Dal.

Notes

Turmeric powder is optional; however, if you are allergic to Eggplant, it is better to add a dash of it. It enhances the color as well.
You can add 1 egg for 2 eggplants however 2 eggs make it more flavorful.

Nutrition