Begun Pora is the Bengali rustic cousin of the Punjabi Baingan Bharta, 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. We have already posted one recipe for Begun Pora – but today’s recipe is a different version of that dish.
The idea for this particular dish came from Bengali Cooking: Seasons and Festivals, a wonderful and highly readable book on the amazing food of that state. The author describes how he uses bori in his Begun Pora. What a great idea! It may not be traditional, but it is full of flavour.
Similar recipes include Trinidad Style Baigan Choka, Eggplant with Coriander, Baingan Tamatar, Urad Dal with Onions Four Ways, Smoky Aubergine with Tahini and Pomegranate, Begun Pora, Baingan Bharta and our Wadi recipes.
Begun Pora with Bori | Bengali Eggplant Puree with Fried Urad Dumpling Crumbles
handful of phul boris (purchase from your Indian grocer)
1 small onion, finely diced
1 small green chilli, chopped finely
Indian mustard oil, as required
1 – 2 Tbspn 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 will need to cut the eggplants in halves and scrape out the flesh. For eggplants cooked over coals or in a covered BBQ, the charred skin will just pull away.
Take the boris and fry them in mustard oil over a high heat until they are very brown.
Chop the flesh of the eggplants and mix with the onion, chillies and coriander. Add salt to taste and 1 – 2 tspn mustard oil. Crumble the boris and add them to the mixture.
Let it sit for a 10-15 minutes to develop the flavours.
Now scoop it up with a roti/chapati or any other flatbread and eat. It is great with rice too. Or just on its own.
recipe notes and alternatives
Add 1 or 2 small tomatoes, chopped.
A squeeze of lime juice also goes well with this dish.