Begun pora recipe | Begun bhorta(bharta) recipe | Baingan ka chokha recipe

Begun pora(Begun bhorta(bharta)/Baingan ka chokha) is a Bengali side dish made with smoked or roasted begun/brinjal/eggplant/aubergine. Smoked or roasted begun/brinjal/eggplant/aubergine is mashed with green chillies, onion, roasted tomatoes, coriander leaves, salt & mustard oil. Also Known as Begun bhorta(bharta) in Bangladesh and Baingan ka chokha in Bihar. In West Bengal Begun pora is served with roti. Begun Bhorta(vorta) in mostly served with rice Bangladesh. In Bihar, Baingan ka chokha is served with Litti (roasted stuffed atta ball) and Roti. No matter if you are from West Bengal, Assam, Bangladesh, or Bihar, this brinjal recipe is the same for all. 

Are you also searching for a few more Bengali veg recipes for roti, try my Bengali aloo dum, Ghugni recipe, Cholar dal(Bengali Chana dal), Bandhakopir torkari(Bengali cabbage curry), Echorer Dalna(Jackfruit curry), Phulkopir dalna (Bengali gobi masala), Phulkopir roast(cauliflower roast).

Begun pora, Begun bhorta(bharta) or Baingan ka chokha is served with roti

Today I will share how my mom makes begun pora at home, on the gas stove. First, she slits the begun/brinjal and inserts a few green chillies through the cut. Then grease the brinjal with mustard oil, roast the brinjal by putting on a roti jali (grill jali) on a gas stove. Roast (porano) the brinjal on medium heat of the stove until got black from all sides and gets soft.

After roasting, cool down the brinjal first. Remove the roasted skin brinjal, removes its stem, then finely chops the brinjal with a knife or mash with a hand. Mix the mashed brinjal with green chillies (cooked in brinjal), finely chopped onion and coriander leaves, roasted tomatoes, salt, and mustard oil. Begun pora aka Bengali Begun bhorta(bharta) aka Baingan ka chokha is ready. My family & I love it so much that each has 2-3 more rotis if begun pora is on our dinner menu.

Which brinjal is perfect for making begun pora/Begun Bhorta(bharta)/Baingan ka chokha? Begun pora aka begun bhorta(bharta) is prepared in winter with wintertime slight Green and Purple, Long brinjal, available In West Bengal and Bangladesh markets. So if you are sitting in others states in India, instead of that particular brinjal, you can use Purple bharta brinjal too. Though today I used Green and Purple, Long brinjal, my mom send it from Kolkata. However, I mostly make this dish with purple-coloured bharta brinjal.  But if you are staying in other countries (except Bangladesh), try to find this brinjal from Bangladeshi stores. Whereas Baingan ka choka is prepared at any time of the year. So for making Baingan ka choka, you can use purple bharta brinjal or plain green brinjal too.

How to store begun pora/Begun Bhorta(bharta)/Baingan ka chokha for a long time? You can easily store begun pora/Begun Bhorta/Baingan ka chokha for 3-4 days. Just roast the brinjal, remove the skin and the stem and simply keep it in the refrigerator in an airtight container. Don’t mash it or mix it with other ingredients. When you are planning to have it, take it out of the fridge, make it hot in the microwave oven or Otg or heat it on a pan, or put it on a steamer until gets hot. Mix it with other ingredients (describe below) of this recipe and serve.

How to roast the brinjal in a microwave oven? Wash the whole brinjal/eggplant/aubergine/baingan/begun and wipe them well. Make slits or pierce all over the brinjal with a fork or knife, brush with oil, and put in a microwave-safe bowl. Roast the brinjal at the highest temperature of a microwave oven, Keep it for 8-10 mins. Check it with a fork or skewer, if soft, take it out of the oven. Keep it cool down then remove the skin and you can prepare begun pora/begun bhorta(vorta)/baingan ka choka/baingan ka bharta with it.

How to roast the whole brinjal in an air fryer? Preheat the air fryer to 400 F for 5 minutes. Wash the whole brinjal/Eggplant/Baingan/aubergine, and wipe them. Make a few slits all over it, and grease or brush with oil. Then put them on the air fryer pan for 8- 10 mins. Check it with a fork or skewer, if soft, that means brinjals are perfectly roasted. Keep it cool down then remove the skin and prepare any above brinjal recipes with this roasted brinjal.

Begun pora recipe | Bengali Begun bhorta(bharta) recipe | Baingan ka chokha

Recipe by Moumita PaulCourse: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Begun pora is a bengali side dish made with smoked or roasted brinjal/eggplant/aubergine. Smoked or roasted brinjal/eggplant/aubergine is mashed with green chillies, onion, roasted tomatoes, coriander leaves, salt & mustard oil. Served with roti, rice, and litti. Popular in West Bengal, Assam, Bangladesh, and Bihar.

Ingredients

  • 2 Begun/Baingan/Brinjal

  • 2 Tomatoes(Medium)

  • 6-8 Green chillies

  • 1+1/4 tsp Salt

  • 2 tbsp Mustard Oil

  • 2 Onion(finely sliced)

  • A handful of coriander leaves(finely chopped)

Directions

  • Wash the begun/brinjal/eggplant/baingan/aubergine, wipe them, make 3-4 slits on the brinjal, and insert 3-4 green chillies through the cut.
  • Grease or brush the brinjal with oil (mustard oil), slit the tomatoes, and brush them with oil too.
  • Put the brinjals on a roti jail (grill jail) on the gas stove. 
  • Roast it on medium heat of the gas stove until got black from all sides and gets soft from the inside. Let the brinjal cools down.
  • In the meantime, roast the tomatoes, take them out from the gas oven, and let them cool down too.
  • After cooling down the brinjal and tomatoes, remove their roasted skin and remove the brinjal stem.
  • Finely chopped the brinjal and tomatoes with a knife or mash with the hand.
  • Then mix with the green chillies (cooked in brinjal), finely chopped or sliced onion, finely chopped coriander leaves, salt, and mustard oil.
  • Serve it with roti, rice, or litti, and enjoy your food.

Notes

  • Here I used 2 brinjals weighing 650 g.

How to make Begun pora recipe

  • Wash the begun/brinjal/eggplant/baingan/aubergine, wipe it out, make 3-4 deep slits on the brinjal, and insert 3-4 green chillies through the cut. As shown below pic.
green chillies are inserted through deep cut of brinjal/begun/ baingan/eggplant/aubergine
  • Grease or brush the brinjal with oil(mustard oil).
grease the brinjal with mustard oil
  • Slit the tomatoes and brush them with oil too.
slit the tomatoes and grease with mustard oil
  • Put the brinjals on a roti jail (grill jail) on the gas stove.
Roasting begun/baingan/brinjal on gas stove
  • Roast it on medium heat of the gas stove until got black from all sides and gets soft from the inside. Let the brinjal cools down.
Roasted brinjal
  • In the meantime, roast the tomatoes, take them out from the gas oven, and let them cool down too.
roasting tomatoes on gas stove
  • After cooling down the brinjal and tomatoes, remove their roasted skin and remove the brinjal stem.
well roasted begun and tomato
  • Finely chopped the brinjal and tomatoes with a knife or mash with your hand.
Mashing brinjal and tomatoes for making begun pora begun bhorta or baingan ka chokha
  • Then mix with the green chillies (cooked in brinjal), finely chopped or sliced onion, finely chopped coriander leaves, salt, and mustard oil.
begun pora is ready by mixing with onion, green chillies, coriander leaves, salt and mustard oil
  • Serve it with roti and enjoy your food.

Leave a Comment

Discover latest Indian Blogs
Ghugni recipe – Bengali ghugni recipe Bengali fish curry – Doi maach recipe Dudh Puli recipe -Bengali Dudh Puli Pitha recipe Bengali Nolen gurer Payesh recipe Bengali macher jhol – light & simple macher recipe Easy, no bake, eggless Orange Cheesecake recipe Best Chicken Pizza recipe | Pizza with Chicken Luchi recipe – Bengali Poori (puri) recipe