Ingredients
Eggplant (brinjal or begun) - 1 Large
Minced Garlic - 2-3 Cloves
Green Chilies, Chopped (adjust to your spice preference) - 2-3
Mustard oil - 2 Tablespoons
Salt To Taste
Fresh Coriander Leaves - For Garnish (optional)
Begun Pora is a much loved and classic Bengali dish that showcases the delightful flavors of roasted or grilled eggplant known as “begun” in Bengali. This dish is a staple in Bengali cuisine and is loved for its smoky and rich taste. “Pora” in Bengali means “roasted” or “charred” which describes the making process of this recipe. It is flavored with spices and mustard oil, in particular, because it is the soul of all Bengali dishes. It’s a simple and delicious side dish to add to your weight loss diet. Here’s a recipe for 2 servings, do try it!
Instructions:
1. Firstly, start by roasting the eggplant. You can do this by directly placing it over an open flame (gas stove) or on a barbecue grill. Roast the eggplant the same way we roast for baingan bharta until the skin is charred and the flesh becomes soft.
Keep turning it to ensure even roasting. This step imparts a smoky flavor to the dish. You can also roast it in an oven at 400°F (200°C) for about 30-40 minutes.
2. Once the eggplant is roasted, allow it to cool for a few minutes. Then, peel off the charred skin and discard it.
3. Mash the roasted eggplant using a fork or your hands. Be sure to remove any large seeds, as they can be bitter.
4. In a mixing bowl, add the mashed eggplant, minced garlic, chopped green chilies, mustard oil, and salt.
5. Mix everything together thoroughly, ensuring the flavors are well incorporated.
6. Taste and adjust the salt and spiciness according to your preference. You can add more green chilies if you like them spicier.
7. Lastly, garnish it with fresh coriander leaves if desired.
8. Serve it as a side dish with steamed rice or as a condiment for various Bengali meals.
Nutritional Value
The nutritional value of a dish can vary on several factors such as ingredients and portion size. Here is an approximate estimation of a medium bowl of this eggplant recipe is mentioned below:
| Nutrient | Value |
| Calories | 115-117 kcal |
| Carbohydrate | 16-18 gm |
| Protein | 2-3 gm |
| Fat | 4-5 gm |
| Fiber | 3-5 gm |
Fun Fact
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Frequently Asked Questions
What Type Of Eggplant Is Best For Making Begun Pora?
The best type of eggplant for this dish is small to medium-sized Indian eggplants. These eggplants have tender flesh and a slightly sweet flavor, making them ideal for roasting and mashing in this traditional Bengali dish. Moreover, their size and texture allow for easy grilling and a creamy consistency.
Are There Variations Of Bengali Brinjal Pora?
Yes, there are variations of this recipe in Bengali cuisine. Some versions may include ingredients like grated coconut, roasted cumin powder, chopped tomatoes, or even yogurt for added flavor and texture. These variations can cater to individual preferences and regional differences.
Can I Store Leftover Begun Pora?
Yes, you can store the leftovers in an airtight container in the refrigerator for a few days. Reheat it before serving, and it often tastes even better the next day as the flavors meld.
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Disclaimer
This recipe post was written to help you make healthy and better food choices altogether. So, be aware and take care. The important thing to consider is your own health before starting a restrictive diet. Always seek advice from a doctor/dietitian before starting if you have any concerns.
Eat Healthy, Live healthy, and enjoy a long, happy life.
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