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.

Mirza Ghasemi (Roasted Eggplant Dip- Persian Style)

          This traditional Persian delicacy is very much a part of the Ramadan feast. It is actually a non-veg. version of our very own baingan bharta or Israeli Shakshuka and which has some eggs. You can term it as an appetizer / dip / side dish that is generally served with Iranian flat bread or any grilled meat / fish. This Smokey and garlicky flavour dip is very yummy and can also be had with any Indian bread or steamed rice. For a vegetarian version you can skip the eggs.

• 1 large eggplant
• 1-2 onions, chopped
• 1 tbsp. chopped garlic
• 1-2 tomatoes, chopped
• 1 tbsp. tomato paste
• 2-3 tbsp. olive oil
• 1-2 bay leaves
• 1" cinnamon stick
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. red chili flakes
• 1 tsp. lime juice
• 2-3 eggs
• 1 tbsp. coriander / parsley leaves, chopped

          Slit the eggplant into half, but let it remain intact. Brush with some oil and roast on an open flame till it is charred all over. Cool and peel the skin off. Mash well and keep aside. 

          Heat oil in a pan and add the bay leaves and cinnamon, followed by the garlic. Sauté till it changes color. Add the onion and continue to stir fry till light brown in color. 

          Add the chopped tomatoes, tomato paste and all the dry spices. Sauté on a low flame till dry. Add the mashed eggplant and sauté for 2-3 minutes. 

          Make 2-3 cavities (depending on the number of eggs). Break the eggs in it and cook, covered till it sets. 

          Switch off the flame and add the lime juice. Garnish with coriander leaves and serve as a side dish / dip with any grilled meat or flat 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.

Mutabbal (Eggplant Dip - Middle Eastern Style)

          Mutabbal is almost similar to Baba Ganoush with few variations. It is a very popular Smokey and a yummy Eggplant Dip in the Middle Eastern countries. Roasted eggplants are mixed together with tahina (sesame paste / powder), olive oil and few other seasonings to make this yummy dip. There are many versions to this particular recipe. So today I added some capsicum and tomatoes to add extra flavor to this dish. 

   

          It is traditionally served with Arabic Pita bread (khubz). But they also tastes great with crackers, veggie crudités, parathas, naan, roasted papad or as a sandwich spread. It is an excellent dip for appetizers / snacks as they are far healthier to any store bought sauces and ketchup. So check out the step by step pictorial recipe to prepare it.

• 1 large eggplant, roasted
• 1 tbsp. olive oil
• 1 tsp. garlic, chopped
• 1 capsicum, chopped finely
• 1 tomato, chopped finely
• salt to taste
• 2 tbsp. sesame powder / paste
• 1 tbsp. lime juice
• 2 tbsp. chopped coriander / parsley leaves
• 1-2 green chilies, chopped
• 1/2 tsp. pepper powder
• 1 tbsp. olive oil + some extra for garnishing

          Discard the charred skin of the roasted eggplant and mash the pulp or chop them finely. Heat oil in a pan and sauté the garlic till they change colour. 

          Add the chopped capsicum and fry for 2 minutes. Then add the tomatoes and a pinch of salt and further sauté for a minute more. Switch off the flame and add the mashed eggplant pulp.

          Add rest of the ingredients and mix well. Transfer to a serving dish and drizzle some extra olive oil.

           Serve as an accompaniment with crackers, veggie crudités, our very own parathas, naan, roasted papad or as a spread on sandwiches. 

                 Discard the charred skin of the roasted eggplant & mash or chop the pulp 
                 finely.

                                  Heat oil & sauté garlic till they change color. 

Add chopped capsicum & fry for 2 minutes.

                   Add tomatoes & a pinch of salt. Sauté for a minute more. Switch off flame.

                   Add mashed eggplant pulp & rest of the ingredients & mix well. Transfer
                   to a serving dish & drizzle some extra olive oil.

                    Serve as an accompaniment with crackers, veggie crudités, our very own 
                    parathas, naan, roasted papad or as a spread on sandwiches.