Begun Pora with Bori | Bengali Eggplant Puree with Fried Urad Dumpling Crumbles

Begun Pora with Bori | Bengali Eggplant Puree with Fried Urad Dumpling Crumbles

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 PoraBaingan Bharta and our Wadi recipes.

Are you after Eggplant recipes? Try Algerian Eggplant Salad/Spread, BabaganoushSaffron and Rose Scented Eggplant, and Japanese Baked Eggplant.

Or perhaps you would like other Bengali dishes. Try Bengali Vegetable Kitchari and Bengali Rice Kheer.

Have a look at all of our Eggplant recipes, and all of our Bengali recipes. Perhaps you want more Indian dishes. Or simply explore our Early Autumn feasts.

Begun Pora with Bori | Bengali Eggplant Puree with Fried Urad Dumpling Crumbles

Begun Pora with Bori | Bengali Eggplant Puree with Fried Urad Dumpling Crumbles

2 eggplants
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.

3 thoughts on “Begun Pora with Bori | Bengali Eggplant Puree with Fried Urad Dumpling Crumbles”

  1. I absolutely adore this particular dish. Even though I live in west India, our house helps come from Bengal and they make this simple dish so many times. It has many more versions in its nearby region like in Bihar it is called ‘Chokha’. I think the only difference would be not adding Daal Ki Bari.
    Thanks for sharing.

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