The taste of Begun Poda is extremely earthy from charring the eggplant in open fire, and the mustard oil along with raw onion adds a lovely pungent flavor. We like it spicy, so we add a few green chilies too and for the ultimate refreshing flavor to balance it all, a good dose of fresh cilantro leaves.
Ingredients for Begun Poda
Eggplant – You definitely need the big ones or the long ones. Making this with the small eggplants might not give that flavor or texture. Red onion – I added a small red onion, but you can add more or else. Also, I wouldn’t recommend substituting red onion with white or yellow onion unless you absolute have to. Tomato – This is optional. Sometimes I don’t like to add tomato, but most often I do because it adds a lovely sweetness. Cilantro leaves – When you prepare the dish, you will realize how important it is to use fresh cilantro leaves to the dish. It brings a refreshing flavor to the earthy roasted eggplant. Green chili – Again optional, but the refreshing heat from the charred green chili is unbeatable. Salt for seasoning
Steps to make Begun Poda
1- Score the eggplant and then massage it with mustard oil. 2- Roast the eggplant in open fire, until it starts to feel soft, and the skin is completely charred. 3- Also char the tomatoes in open fire. Add tomato is optional, but it does add a mild sweetness that goes very well with eggplant. 4- Cover the roasted eggplant and the roasted tomato with a clear wrap. This will soften the vegetables furthermore. 5- While the eggplant cools down a little, finely chop the onion and cilantro leaves along with charred green chili. 6- Peel the charred skin off the eggplant. It will be easy to peel the skin while the eggplant is still warm. 7-Using a knife, chop the eggplant, and tomatoes finely. 8- Add the chopped onion, green chili and cilantro leaves. Add mustard oil, salt and give a last mix with your clean hand. Serve Begun Poda with steamed white rice.
How is Begun Poda different from Baigan Bharta?
Baigan Bharta is a classic-roasted eggplant dish popular is North of India. The difference is that in Begun Poda, we don’t cook the eggplant once it’s roasted. We mash it with other ingredients and enjoy it with rice. As compared to Baigan Bharta where the roasted eggplant is cooked with onion, tomato and few other spices. I often love to enjoy Baigan Bharta with roti or paratha.
Can you roast Eggplant in oven or grill?
YES! However, for the best flavor and texture, I will highly recommend roasting the eggplant in direct open fire.
Here are few other Bengali Eggplant Recipes
Macher Jhol Aloo Begun Diye
Doi Begun (Eggplant In Spiced Yogurt)
Shim Beguner Chorchori
