Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, begun pora/roasted aubergine/ baingan bhartha. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Begun Pora/roasted aubergine/ baingan bhartha is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Begun Pora/roasted aubergine/ baingan bhartha is something that I’ve loved my whole life.
Alternatively you can roast the aubergine in an oven as well. Cool, remove the skin, mash with a fork Peel the eggplant and mash it with fork. Heat oil in a pan and add chopped onions, garlic and green chillies and sauté until onion gets soft and gets caramelised. Add tomatoes and salt to taste and cook for a minute.
To begin with this particular recipe, we have to prepare a few ingredients. You can have begun pora/roasted aubergine/ baingan bhartha using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Begun Pora/roasted aubergine/ baingan bhartha:
- Prepare 4 medium aubergine
- Prepare 1 tablespoon lemon juice
- Take 1 tablespoon mustard oil or any cooking oil
- Take 1/2 cup chopped tomatoes
- Take 2 onions chopped
- Take 2-3 green chillies
- Take 1 tablespoon minced garlic or fresh green garlic
- Make ready 1/2 cup chopped coriander
- Take to taste Salt
Begun Pora (Bengali Baingan Bharta) is a simple and quick delicious Bengali recipe made with roasted eggplant served with rice or roti. Insert a knife to check it's done or not Cool it, remove the skin Smash the eggplant & mix with other ingredients Beguner Bhorta / Begun Pora aka Bengali Style Baigan Bharta, is a very simple and elegant dish. Unlike the North Indian mashed eggplant, we do not cook the eggplant after roasting. We char the eggplant and then simply mix this with the other ingredients with some salt and serve the dish.
Instructions to make Begun Pora/roasted aubergine/ baingan bhartha:
- Roast the aubergine on gas until soft and skin charred. Keep rotating to cook even. - Alternatively you can roast the aubergine in an oven as well.
- Cool, remove the skin, mash with a fork Peel the eggplant and mash it with fork.
- Heat oil in a pan and add chopped onions, garlic and green chillies and sauté until onion gets soft and gets caramelised. Add tomatoes and salt to taste and cook for a minute.
- Add the mashed aubergine and cook until all liquid from aubergine is absorbed. - Finally add lemon juice and mix well. Remove and transfer in serving dish and garnish with coriander.
- Serve with any Indian flatbread,naan or pita chips.
Unlike the North Indian mashed eggplant, we do not cook the eggplant after roasting. We char the eggplant and then simply mix this with the other ingredients with some salt and serve the dish. Begun Poraa (Bong Style Baingan/Eggplant Bharta) Today I'll share with you the easiest recipe of all in this 'GO GREEN' series, perhaps easier than tossing up a salad or stuffs like that for yourself in which at least you have got to chop the veggies or fruits that go into your salad. But this one is the fastest because you just roast the eggplants well on all the sides, peel the burnt. Begun Pora – the Bengali Roasted Eggplant B egun Pora – the rustic suburban cousin of Upper East side Ms.
So that is going to wrap it up for this exceptional food begun pora/roasted aubergine/ baingan bhartha recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
