Begun Bharta Bong style (roasted brinjal curry)

Posted by: Mala D

The bengali baigan bharta (the left side bowl)is very different from it's more popular punjabi version(the right side one). But that's how we celebrate variety in our regional cuisine:-))

Ingredients:
Brinjal: 1 medium-sized,abt 350 gms
Onion: 1 medium
Green chillies: 2-3
Mustard oil: 2 tbsp
Salt: to taste
Corriander leaves: a few sprigs

Method:
Wash the brinjal & dry it properly. Rub it with oil & roast on either an open flame or after rubbing oil on it, make several small cuts on it from various sides. Cover the roasting tray with almunium foil, put the brinjal on it & grill it in the oven, at max temp(180-250 centigrade), turning once or twice.

Cool it & then scoop out the pulp in a bowl. Add mustard oil, finely chopped onion & chopped green chillies. Add salt to taste. Garnish with chopped corriander leaves or finely chopped greens of the spring onion. This dish is simplicity itself. Serve with hot rice but make sure the mixing has been done atleast half an hour earlier for the flavours to seep through.

Extra: The Lebanese have a very famous dish of roast brinjal called"Baba Ghanouj"--- take a medium-sized roasted brinjal, add 2-4 tbsp of thick yoghurt (not sour),1-1/2 tbsp of tahini paste (white sesame seeds paste,commercially available), red chilli powder/paprika, chopped green chillies, chopped parsley, salt, chopped garlic & a lavish dose of extra virgin olive oil 3-4 tbsp. Mix well. A yummy treat is ready to be eaten with Arabic bread/pita bread/roomali roti.

Deem Begun

Recipe by: Mala D

I don't know why we Bengalis call the brinjal "be-gun" ie without any virtue/quality when this "crowned" vegetable is used so extensively in our cuisine--fried, roasted, boiled, curried and so on! To appeal to fussy eaters, it is even used in non-veg preparations. This is one such recipe, courtesy of my ma-in-law's friend, Mrs Roy from Chandigarh. No copy rights issue here!

Ingredients:

Begun (aubergine, eggplant): 1 big size, about 300 gms
Onion: 1 medium size
Egg: 1 large size
Green chillies: 2-3 nos
Ginger: 1-1/2 inches
Mustard oil: 2 tbsp
Desi ghee: 1 tsp
Bay leaf: 1 large
Cardamoms: 4-5 nos
Cinnamon stick: 1, about 2 inches
Cumin(jeera) seeds: 1/2 tsp
Salt: to taste
Turmeric(haldi) powder: 1 tsp
Garam masala powder: 1/2 tsp


Method:
Cut the brinjal into small pieces, soaking them in a little water to ensure they don't turn dark. Wash thoroughly, drain & keep aside.
Chop the onion finely & grate the ginger. Heat oil in a deep pan till it reaches smoking point. Lower the flame & add bay leaf, cardamoms, cinnamon & cumin seeds. As they splutter, add chopped onion & toss them. Add grated ginger & fry for about a minute & then add the chopped brinjal pieces. Mix well. Add salt, turmeric powder & chopped green chillies. Cover & cook till brinjal turns soft. Now put on sim, & quickly break the egg over the curry & mix it really fast, ensuring it coats most of the brinjals. Increase the flame & keep turning the curry. Add the desi ghee & garam masala powder & coat it all over. Close the flame. It really cooks fast.
Serve it hot with rice/ chapati/parathas.