Begun bhorta, a Bengali style comfort food. Bhorta is a dish that is made very easily with minimal effort and minimal ingredients, which in turn give you a pretty satisfying dish. Begun or eggplant/aubergine is the main ingredient in begun bhorta. The word ‘begun’ is the Bengali for eggplant/aubergine. Also known as ‘baingan’ in other south eastern parts of Asia. The word ‘bhorta’ is the dish, mashed up ingredients.

The dish gets its unique taste and flavors from roasting the eggplant. Bhorta recipes are popular in Bangladesh and becoming even more popular around the world with so many of us who enjoy these home style dishes. This recipe consist of mashing an ingredient and mixing it up with onions, chilies and mustard oil. Mustard oil which is the main game changer in this recipe. The strong and pungent flavors of mustard oil really bring out the flavors of any bhorta. The process of mashing and mixing the ingredients is key to a super tasty bhorta. The more love and care you put into the mixing will in turn give you better results. Oh and by the way that’s mixing with your hand, bare if you can handle the heat from the chilies or if you are like me then use food gloves!!

More about begun bhorta

The best way of course to eat any bhorta is with hot steaming rice. Mix it all up with your hand and eat away. For some reason bhorta recipes are so satisfying that you can’t get enough of it…..

There are many types of bhorta recipes you can enjoy. A pretty long and endless list of main ingredients make great tasting bhorta’s. Which include vegetables as well as fish too. The most popular aloo (potato) bhorta, don’t forget to check my recipe out for aloo bhorta.

So if you are craving for a tasty bhorta or even hosting a bhorta party then this dish is definitely one to make!

Here in my recipe for begun bhorta I like to roast my eggplant/aubergine in the oven. I know back in Bangladesh they go for more traditional methods of roasting the eggplant like open fire or even slow cooking on a pan. This oven method is just much more convenient and easier. Also gets the job done pretty well in a decent amount of time.

How to make Bengali begun bhorta

To roast the eggplant cut the eggplant up with the skin on. If you are using the small eggplant then just cut the top where the stem is and cut the eggplant in half across the length. For bigger size eggplant you want to cut through the middle and then half the bigger pieces. Basically cutting them up to ensure even cooking. A few deep cuts can also be made into the eggplant to help in the cooking process. Rub with a little oil (any cooking oil) sprinkle on some salt and there you go ready to roast in a preheated oven for 25 minutes at 400 degrees Fahrenheit or 200 Celsius.

Once cooked let them cool off for a few minutes so you can handle them without burning your hands. Meanwhile finely slice an onion and sauté that in the slightest bit of mustard oil (probably a teaspoon). Once the onions change their color to a light golden brown take them off the heat. In the same pan add in a few dried red chilies (quantity upon preference) and roast them till they turn dark in color and crisp up.

In a fairly large bowl add in the onions and roasted chilies. Sprinkle in some salt and a tablespoon or two of mustard oil. Use your hand to give this a really good mix. Remember the more you mix the better the taste!

Adding in the main ingredient

Before adding in the eggplant the cooked flesh needs to be scraped off the skin. Here a spoon can be used to scrape the flesh. Then add this cooked eggplant into the onion mixture and again use your hand to mix and mash up the eggplant with the other ingredients. Taste the salt here to see if more salt needs to be added. Fresh chopped cilantro/coriander can also be added into the bhorta at this point too.

All done, simple and easy begun bhorta all ready to eat. It’s absolutely mouthwatering and quite irresistible.

Bhorta’s are best eaten fresh and taste great that way. Although leftovers (that’s if you have any) can be stored in an airtight container in the fridge for a day or two.

I hope you enjoy this recipe for Bengali begun bhorta! Be sure to try it out!

How To Make Bengali Begun Bhorta

Recipe by Shema Course: MainCuisine: BangladeshiDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Bengali Begun Bhorta

Ingredients

• 4 small eggplant/aubergine or 1 big eggplant

• Salt to sprinkle over eggplant before roasting and 1 teaspoon for main recipe

• 1 tablespoon of cooking oil to drizzle over eggplant before roasting

• 1-2 teaspoons of mustard oil to saute onions

• 1 small onion finely sliced

• 5-6 dried red chilies or green chilies (green chilies do not need roasting) add more or less chilies according to spice preference

• 1-2 tablespoons of mustard oil to mix ingredients together

• Handful of fresh cilantro/coriander finely chopped

Directions

• Preheat oven to 400 degrees Fahrenheit or 200 Celsius
• Line baking tray/sheet with foil
• Wash and dry eggplant/aubergine
• Cut the top of the eggplant where the stem is, removing the stem. Then cut the eggplant through the middle across the length, to get two halves. For bigger eggplant cut in the middle then half the two pieces to get 4 pieces. (Basically equal sized pieces for even cooking)
• Make a few cuts into the flesh of the eggplant with a sharp knife
• Place them on the baking tray, sprinkle with a little salt and cooking oil. Rub the salt and oil on the eggplant and roast for 25 minutes facing the eggplant pieces down on the foil. (Skin side up)
• After 25 minutes let them cool off for a few minutes before scraping the cooked flesh off the skin. Use a big spoon to scrape the flesh out. Discard the skin and place the cooked eggplant in a bowl and keep aside
• In a small frying pan add in 1-2 teaspoons of mustard oil and one small onion finely sliced
• Saute the onion on a medium high flame for 2-3 minutes until the onions turn to a nice golden color
• Remove the cooked onions from the pan to a large bowl and set aside
• In the same pan add in the dried red chilies, roast the chilies on a medium high flame until they turn dark in color and crisp up
• Remove the roasted chilies from the pan and add them to the same bowl where the onions have been placed
• Add 1 teaspoon of salt to the onions and chilies with 1 tablespoon of mustard oil (can add another tablespoon if you like a stronger flavor)
• Use your hand (food gloves if needed) to mix all the ingredients in really well. Breaking the roasted chilies up. Ensure all the ingredients are well incorporated. Mixing is key to making a perfect bhorta
• Add in the cooked eggplant and again mash and mix all the ingredients up with your hand
• Add in the fresh chopped cilantro/coriander and taste the salt to see if more is needed
• Begun bhorta is ready to serve with hot steaming rice
• Enjoy!!!

Notes

• Best served fresh with hot rice. Any leftovers can be stored in the refrigerator for 1-2 days

Check out my recipe for Aloo Bhorta and easy rice recipe!