Begun Poro
Traditional roasted eggplant mash with raw mustard oil and aromatics.
About this dish
Begun Poro is the Bengali version of roasted eggplant mash, similar yet distinct from Baingan Bharta. The soul of this dish lies in the charred aroma of the eggplant skin and the sharp, pungent kick of raw mustard oil. It is a staple winter evening meal, often prepared by roasting the eggplant over an open flame until the flesh becomes silky and smoky.
Ingredients
The Roast
- 1 large Eggplant (Bharta variety, glossy skin)
- 1 tsp Mustard oil (for coating)
- 4-5 Garlic cloves, peeled
- 2 Green chilies
The Mash
- 1 medium Onion, very finely chopped
- 2 Green chilies, finely chopped
- 1/4 cup Fresh coriander leaves, chopped
- 1.5 tbsp Raw Mustard oil
- 1 tsp Salt (or to taste)
Method
- 1
Prepping the Eggplant
Wash and dry the eggplant. Make 4-5 deep slits lengthwise around the vegetable. Stuff the peeled garlic cloves and whole green chilies into these slits. This allows the garlic and chili to roast inside the eggplant, infusing the flesh with flavor.
- 2
Roasting on Flame
Rub the exterior of the eggplant with a teaspoon of mustard oil. Place it directly on a gas burner over medium flame. Use tongs to turn it every 3-4 minutes. The skin should become completely charred, black, and blistered, and the eggplant should feel soft and collapsed.
- 3
The Steam Method
Once roasted, immediately place the eggplant in a bowl and cover it with a lid or plastic wrap for 5 minutes. The trapped steam helps loosen the charred skin, making it much easier to peel.
- 4
Peeling
Gently peel off the charred black skin using your fingers. You can dip your fingers in a bowl of water to help remove bits of skin, but do not wash the eggplant directly under a tap, as this washes away the essential smoky flavor.
- 5
Inspection
Cut off the stem. Open up the roasted flesh and check for any worms (common in eggplants). Remove the roasted garlic and chilies from the slits; they will be soft and sweet.
- 6
Mashing
In a bowl, mash the eggplant flesh along with the roasted garlic and chilies using a fork or your hand. Ensure there are no large lumps, but keep some texture—do not turn it into a puree.
- 7
Mixing Aromatics
Add the finely chopped raw onions, fresh green chilies, and coriander leaves. The crunch of the raw onion provides a necessary contrast to the silky roasted eggplant.
- 8
The Final Seasoning
Pour in the raw mustard oil and add salt. This raw oil is non-negotiable for the authentic 'ghatoghati' (mash) experience. Mix everything vigorously until well combined.
Notes & variations
- Choose an eggplant that feels light for its size; heavy ones usually have too many seeds.
- For a twist, you can add a roasted tomato to the mash for extra tang.
- Ensure the onion is chopped very finely so it doesn't overpower the eggplant.
- Mustard oil must be raw; do not heat it for this recipe.
Serve with
Hot rotis or as a side with rice and dal.
Cook's note
If you don't have a gas stove, roast the eggplant in an oven at 220°C for 30 mins, but add a drop of liquid smoke to mimic the flame-charred taste.