Baingan Bharta is the well known, Punjabi, wonderful Indian eggplant puree, easy to make, full of spicy flavours and so versatile in its use. This is its rustic cousin from Bengal, less well known than Baingan Bharta but no less well loved. This has the tastes of Bengal and is totally different in flavour to its cousin.
Make both! This one is almost salsa-like in its rustic composition. Wrap it in a roti and bliss out.
Are you after Eggplant recipes? Try Smoky Aubergine with Tahini and Pomegranate, Begun Pora with Bori Crumbles, Baingan Ka Salan, Babaganoush, Saffron and Rose Scented Eggplant, and Japanese Baked Eggplant.
Begun Pora | Bengali Eggplant Puree
1 Tblspn onion, finely diced
1 small green chilli, chopped finely
2 small tomatoes, finely diced
2 Tblspns Indian mustard oil
2 tspns lemon or lime juice
1 Tblspn coriander leaves, chopped
Rub the eggplants with some mustard oil and roast over your BBQ (grill), over your stove gas flame, underneath the grill (broiler) or in the oven, until fully soft. Remove from the heat and cool.
Remove the charred skin from the eggplants – sometimes you can cut the eggplants in halves and scrape out the flesh.
Chop the flesh and mix with the remaining ingredients. Taste and adjust lime juice. Add salt if required.
Let it sit for a 10-15 minutes to develop the flavours.
Now scoop it up with a roti or any other flatbread and eat.
recipe notes and alternatives
Roast the tomatoes with the eggplant and incorporate into the dish. Add some roasted garlic too, for a non-traditional addition.
Add some chopped or grated ginger.