Kasundi Begun Pora (Roasted Baingan Bharta - Bong style)

 

           This is a traditional Bengali delicacy of roasted and mashed eggplant. It is had as a part of an everyday meal. However, I gave a slight twist to the original recipe by adding some kasundi (bottled mustard sauce). It tastes very yummy when served with hot steamed rice. You may also relish it with chapatti or any flat Indian bread. 

          It is a simple recipe and can be dished out in no time. You just need to roast the eggplant and mix with all the other ingredients, including mustard oil. Takes very little time, except of course the roasting part, which can be done earlier and kept aside to save time. So check out the step by step pictorial recipe to prepare this healthy and a wholesome fusion recipe. 

• 1 large eggplant 
• 1 onion, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 small tomato, chopped
• salt to taste
• 1 tsp. red chili flakes
• 1-2 tbsp. mustard oil
• 2-3 tbsp. kasundi (bottled mustard sauce)

          Slit the eggplant halfway through till the stalk. But let it remain intact. Smear some oil on the eggplant and roast on an open flame till it is charred on all sides. 

          When cool enough to handle, peel off the charred skin and mash well. Mix with all the above mentioned ingredients and serve with hot steamed rice or any flat Indian bread.

                         Mix the roasted & mashed eggplant with onion, tomatoes, green chilies,

                                  coriander leaves, salt, red chili flakes, 

                                  kasundi & mustard oil.

                                 Serve with hot steamed rice or any flat Indian bread.

Begun Pora (Roasted Eggplant - Bengali Style)

          This is a traditional Bengali delicacy and is had as part of an everyday meal. It tastes yummy when served with steamed rice. You may also relish it with chapati if preferred. It is a simple recipe with no cooking involved and can be dished out in no time. 

          Just roast the eggplant and mix with all the ingredients. That's it. Takes very little time, except of course the roasting part, which can be done earlier and kept aside to save time. This recipe is almost similar to Baba Ganoush which is a Mediterranean dip.

• 1 large eggplant (those used for bharta)
• 1 onion, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 small tomato, chopped
• salt to taste
• 1/4 tsp. turmeric powder (opt)
• 1/4 tsp. red chili powder (opt)
• 1 tbsp. mustard oil

          Slit the eggplant halfway through till the stalk. But let it remain intact. Smear some oil on the eggplant and roast on an open flame till it is charred on all sides. 

          When cool enough to handle, peel off the charred skin and mash well. Mix with all the above mentioned ingredients and serve with plain steamed rice.