And now Bengal’s humble take on the ooh so famous Bengan ka bharta, Begun pora. The dish that all true at heart Bengali loved since childhood but somehow shy away recently and prefer to call it Bengan ka bharta instead. But even though both might sound similar, they still are poles apart in preparation. While the one that I grew up eating was roasted egg plant, garnished with onion, chillies, coriander with a dash of mustard oil to add the special taste to it, its famous counterpart gets cooked further after roasting with onion, tomatoes and other masalas. I still prefer the old familiar taste of begun pora to my recently acquired taste for Bengan ka bharta.
- 1 big brinjal (eggplant)
- salt to taste
- 3-4 teaspoon mustard oil
- 1 medium size onion
- 2-3 green chilies
- few coriander leaves
Take the brinjal and cut slits into it. Roast the eggplant. Hold the eggplant over a low open gas flame. Rotate the eggplant every few minutes or so. The skin will gradually darken, the eggplant will start to sag, and you will notice a pleasant smoky smell. After about 20 minutes or half an hour, when the skin is completely charred, remove the eggplant from the flame.
Knead it to make it into a smooth paste. Add cut onions, green chilies, and coriander leaves, salt and mustard oil. Mix well.
Healthy Yet delicious, this food sure does score high on my list of favorite food.