“BEGUN PORA / Roasted eggplant ”

Begun Pora

My mother used to spend most of her time in the kitchen. But our life is very busy. We cannot even dream to spend 6-8hrs of a day in the kitchen. I hardly spent 2-2.5 hours for cooking on weekdays. Due to scarcity of time, I prefer to cook those dishes which are easy to cook and can be prepared within few minutes and of course healthy too.

“ BEGUN PORA” is one of those dishes.It is the most popular dish of Bengal which is specially prepared in winters. It is an utterly delicious dish which is made with very simple and easily ingredientsavailable in every household. It is prepared within few minutes. It is very healthy dish and generally served with hot roti.

Eggplant is rich in fiber, potassium, vitamin C and B6, antioxidants. It also contains polyphenols and anthocyanin. It plays a great role in keeping our eyes healthy as it contains lutein antioxidants which are good for eyes. It is good for controlling blood cholesterol. Eggplants are boon for heart patients. It contains high fiber which helps people to manage their weight as fiber help a person feel fuller for a long time

Time required:-15-20 mins.(approx.)


Served with: –Hot Roti.

Ingredients :-

a) Eggplant – 1
b) Tomato – 1
c) Green chilies – 04
d) Onion – 1 medium size
e) Coriander leaves – 1 tbs
f) Salt – as per taste
g) Mustard oil – 01tbsp
Other ingredients

Direction for the recipe:-

  1. Clean and wash the vegies properly.
  2. Now cut the tomatoes in small dice, onion in small pieces and the green chilies in roundel and keep them aside.
  3. Rub mustard oil and salt on the body of the eggplant.
  4. Put on the gas. Place a jail over the oven and keep the eggplant over the jail.
  5. Roast the eggplant properly for 8-10 mins until the outside is charred.
  6. Remove it from the oven. When it cools down, it will remove juice from its body. Now it’s time to remove its skin. Do it carefully.
  7. After removing the skin, mash the eggplant and mix the remaining ingredients like tomatoes, green chilies, onion, coriander leaves, salt and mustard oil in the roasted eggplant.
  8. Mix them well with your fingers. Your delicious “BEGUN PORA” is ready to serve.

My tips:

Many of us prefer roasted tomato instead of chopped tomato. So, you can also use roasted tomato also.

Serve with Roti

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