Bengali Roasted Brinjal Mash (Begun Pora)

Name: How to cook Bengali Roasted Brinjal Mash (Begun Pora) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Bengali Roasted Brinjal Mash (Begun Pora)

#ws1 Smokey roasted eggplant mash with winter fresh coriander leaves spices is a very popular dish in Bengal and one of my family personal favorites too. Winter vegetables in Kolkata specially the eggplants/begun. The flesh is velvety and melts in your mouth like butter.This is the quickest way to enjoy this delicacy.

Ingredient

Food ration :

2 people

Cooking time :

15 minutes

large brinjal

onion

2 sprig

coriander leaves

green chillies

1 tbsp

mustard oil

1/2 tsp

salt

Cooking instructions

* Step 1

Firstly score the eggplant with a knife and rub it with mustard oil and salt.

* Step 2

Then place it in open fire on a gas burner on medium low heat and roast until the outside is charred and the inside is soft and cooked through. Roasting the eggplant on open fire add smokiness which enhances the flavour.Then remove the charred skin and mash eggplant roughly with a fork.

* Step 3

Now just take in the same bowl finely chopped onions, green chilli and coriander leaves and add salt to taste, mustard oil and mash well. This goes best with rotis and parathas.