Today I’ll share with you the easiest recipe of all in this
‘GO GREEN’ series, perhaps easier than tossing up a salad or stuffs like that
for yourself in which at least you have got to chop the veggies or fruits that
go into your salad. But this one is the fastest
because you just roast the eggplants well on all the sides, peel the
burnt skin , mash it and eat, and yes the tangy flavour of raw mustard oil and
freshly chopped coriander fill up your senses and being paired with hot fulkas
conjure up a brilliant meal for you.
 |
| Begun Poraa |
This is ‘Bong style Baigan Bharta’ that I’m talking of and my
mother’s recipe too. ‘Begun Poraa’ is the Bengali term for it ('Poraa' means burnt in Bengali) as the main element should be the burnt smell and those of you
who haven’t tasted Baigan Bharta in this way must make it today to see for
yourself.
This is how I made it in just two simple steps and with
minimum ingredients…..
Ingredients:
·
2 medium sized eggplants/aubergines/brinjals/baingan
(take care to buy them soft and light, so that they contain less seeds)
·
2 tsp raw mustard oil
·
A fistful of freshly chopped coriander leaves, feel free to add as much as you like
·
2-3 chopped green chilies
·
½ tsp sugar
·
Salt as per taste
 |
| Begun Poraa |
Process:
Step 1:
Wash the eggplants and smear a drop of mustard oil all over
the skin so that it comes off easily after roasting. Burn/roast the eggplants
on all sides on your gas stove directly on fire. After they are properly
roasted on all sides, gently peel off the burnt skin keeping the stalks intact
because they are absolutely yum and juicy when you have them.
 |
| Begun Poraa |
Step 2:
Put in the rest of the ingredients, mix and mash the
eggplants well until pulpy. Serve with hot fulkas and see the magic……
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