Begun pora is a traditional Bengali dish which is prepared with roasted brinjal (eggplant). You may think it is similar to North Indian baigan bharta.But it is actually different in taste because here all raw ingredients are used except brinjal. So taste is certainly very special. Begun means brinjal/eggplant and pora means burns or roast. That is why it is called as begun pora. I rhink almost every Bengali people love this dish during winter season.
Though I generally enjoy baingan bharta when I want to have it with roti, paratha or naan. But for having it with rice, I prefer begun pora. But your situation will be different like our other family members.
So what do you like more – baingan bharta or begun poraa? I think if you are Bengali then you probably say it is begun pora.
In my I like both and eat such dishes throughout the year. I have also grown 6 matured brinjal plants and those plants are providing 5-7 brinjals every week. Harvesting fresh brinjals from the rooftop plants always gives me happiness & joy.
Begun pora recipe
- 1 big size brinjal
- 1 medium size onion
- 2 small size tomatoes
- 2 green chillies
- Handful fresh coriander leaves
- Salt to taste
- ½ tablespoon mustard oil
- Roast a brinjal (baingan in Hindia or begun in Bengali) over medium flame
- Remove its burnt skin and mash it
- Now add salt, finely chopped onion, tomato, green chillies & mustard oil
- Mix all
- Serve it with roti or plain rice
How to make begun pora at home?
Slit a brinjal so that it would be roasted properly, secondly you can check whether there is any worm or insect inside. Then roast it over oven. Then rest it for a few minutes. Then remove its burnt skin.
Add finely chopped fresh coriander leaves
Then add finely chopped raw onion
Mash roasted brinjal. Now add chopped green chillies, tomatoes and salt to taste and combine all. Serve it with plain rice or roti.