Begun PoraOne can silently feel the emerging difference of taste and smell between classic Bengali dishes and modern art of Bengali cuisine. For example, the color or texture of the begun pora makha (char-grilled on slow fire – mashed eggplant) with the hint of the mustard oil and oven-baked eggplant prepared with other vegetable oils although both seems tasty, no doubt it will be a pleasure for your eyes, but your native taste buds will remain compromised if you use anything other than mustard oil and you would have to fantasize the original taste every time. So a classic Bengali begun pora (chargilled aubergine) recipe needs mustard oil and coriander leaves. No spice is needed only salt and green chilies, optionally a smoked red chili and a dash of julienne ginger.
Aloo Begun Pora - Grilled potato (aloo) and aubergine (begun)
- Aubergine - Begun 500 g
- New potato 2 to 3
- Asafoetida - Hing 1 big pinch
- Sliced onion - 1,
- Julienne ginger 1 teaspoon
- Green chillies - 2
- Coriander leaves - 1 tablespoon chopped
- Mustard oil and ghee - each 1 tablespoon
- Pick a begun about 500 gm, wash and pat dry. Do not remove the stem. First dab some mustard oil to the begun. Now take asafoetida into the tip of a sharp knife and make small cuts into the begun (brinjal) with the knife. Grill the begun until it is completely charred on all sides.
- Wash and clean the potato. Put one grilling rod through each of the potatoes and dab ghee occasionally while roasting on low flame When potatoes became completely soft keep them for cooling.
- Now carefully remove the pulp of begun (brinjal). Mash both potatoes and begun together. Add onion, ginger, salt, chopped green chilies, coriander leaves, and mastard oil. Enjoy with roti or plain rice.
Other similar roasted Aubergine recipes are named in Arab as Baba Ghanoush, Greek Melitzanosalata, the Indian and Pakistani dish is Baingan ka Bhartha or Gojju, Salatăde Vinete in Romania, and Ajvar in Croatia.