Sides
Begun Bhorta
Ingredients
- - 1 large eggplant
- - 2 tbsp mustard oil
- - 1 small onion, finely chopped
- - 2 green chillies, finely chopped
- - 2 tbsp fresh coriander, chopped
- - 1 tsp salt, or to taste
Method
- Pierce the eggplant a few times with a fork, then place it directly over an open gas flame or under a grill.
- Turn frequently with tongs for 20-25 minutes until the skin is fully charred and blistered and the flesh is soft throughout.
- Let the eggplant cool slightly, then peel away the charred skin and discard it.
- Mash the roasted flesh in a bowl using a fork.
- Add the mustard oil, onion, green chillies, coriander and salt, mixing thoroughly.
- Serve warm or at room temperature alongside rice and dal.
Introduction: Begun bhorta takes whole eggplant roasted directly over a flame until smoky and collapsed, then mashed with raw onion, chilli and mustard oil.
Cultural Background: Begun bhorta takes whole eggplant roasted directly over a flame until smoky and collapsed, then mashed with raw onion, chilli and mustard oil. The smoky char is essential to its flavour and is a technique passed down through generations of Bangladeshi cooks.
Tips: Do not rush the charring step; a fully blackened skin is what gives the dish its signature smokiness.
Variations: Add a few crushed roasted peanuts for texture, or a squeeze of lime for brightness.
Vegetarian/Vegan: Naturally vegan as written.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Best served fresh or at room temperature; reheating is not typically necessary.
Nutrition: Per serving (approx.): 95 kcal, 2 g protein, 7 g fat, 8 g carbohydrates, 3 g fibre
FAQs:
Q: – Can I roast the eggplant in the oven?
A: Yes, roast at 220°C (425°F) for about 35-40 minutes until fully collapsed, though the smoky flavour will be milder.
Q: – Why does my bhorta taste bitter?
A: This can happen with older eggplants; choose firm, glossy ones for the best flavour.