Begun Pora
Roasted eggplant mashed with mustard oil, onions, and green chillies - a smoky Bengali classic. This rustic dish celebrates the charred, earthy flavors of fire-roasted vegetables.
Cooking
Wash the brinjal and pat dry. Make about 3 inch gashes in 3 or 4 areas.
Coat brinjal with 1 tsp oil using a brush.
Burn brinjal on stove top on direct heat.
Rotate brinjal from time to time to allow grilling on all sides (On an electric stove set to 'High', grilling takes about 10 min)
Remove brinjal from heat when the skin starts peeling off, let cool
Remove the skin and mash
Add onions, green chillies, cilantro, salt and remaining 1 tsp mustard oil
Serve with roti. Good for a cold winter dinner at home or when you are out camping during summer.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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