If there's one dish that instantly transports you to the bustling streets of Kolkata or Dhaka, it's Begun Bhorta . More than just an eggplant mash, it's smoky and spicy flavors that will fill your kitchen. Traditionally, the whole eggplant is grilled over an open flame until its skin turns black and crispy, but you can simply roast it in the oven. It's then tossed by hand, adding a touch of spice, a bit of crunch, and the essential mustard oil. This is the kind of dish you share with family, served with steaming white rice. Let me show you how to transform this vegetable into a delicious side dish, and while you're at it, try lentil bhorta or potato bhorta . They're all delicious!
Ingredients
Preparation
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Wash the eggplant and make a few slits with a knife (insert the garlic cloves if you like). Brush it with a little oil and place it directly on the flame of your stovetop or under the oven broiler. Turn it regularly until the skin is charred and the flesh is completely tender. You can also grill them sliced in a pan.
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Let the eggplant cool in a covered bowl (the steam will help loosen the skin).
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Carefully remove the burnt skin. In a bowl, mash the flesh with a fork or your hands to obtain a coarse, not too smooth, texture.
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Add the red onion, sliced chilies, coriander and salt.
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Pour in the raw mustard oil. Mix vigorously. And there you have it!
Begun Bhorta recipe, Bengali grilled eggplant, Bangladeshi cuisine, Indian vegetarian recipe, Smoky flavors, Mustard oil
