Begun Bhorta / Spicy Mashed Eggplant

Healthy 145 Last Update: Jan 21, 2022 Created: Jan 19, 2022
Begun Bhorta / Spicy Mashed Eggplant
  • Serves: 4 People
  • Prepare Time: 30 Min.
  • Cooking Time: 20 Min.
  • Calories: -
  • Difficulty: Easy
Print

This is great recipe for when you come home tired and want something quick, but delicious and wholesome too!

Ingredients

Directions

  1. Roast dry red chili on a heated pan, cook time 2-3 minutes, until they are slightly burnt on all sides.
  2. Wash and cut eggplant into thick slices. Rub mustard oil on each side of the slices and roast it on a heated pan, medium flame. Roast until the eggplant is soft. Add garlic cloves and allow it to roast on each side under closed lid. This should take 5-7 minutes.
  3. Remove eggplant and garlic onto a separate plate and allow them to cool down before peeling the skin off the eggplant. Mash the eggplant using a masher in a separate bowl. Keep aside.
  4. Mash by hand the remaining ingredients , roasted dry red chili with salt as per taste, followed by chopped onions and roasted garlic. Add mustard oil and mix all ingredients well. Add mashed eggplant and coriander leaves, continue to mash until everything is thoroughly mixed.
  5. Enjoy this dish best served with steaming rice. Enjoy!

Begun Bhorta / Spicy Mashed Eggplant



  • Serves: 4 People
  • Prepare Time: 30 Min.
  • Cooking Time: 20 Min.
  • Calories: -
  • Difficulty: Easy

This is great recipe for when you come home tired and want something quick, but delicious and wholesome too!

Ingredients

Directions

  1. Roast dry red chili on a heated pan, cook time 2-3 minutes, until they are slightly burnt on all sides.
  2. Wash and cut eggplant into thick slices. Rub mustard oil on each side of the slices and roast it on a heated pan, medium flame. Roast until the eggplant is soft. Add garlic cloves and allow it to roast on each side under closed lid. This should take 5-7 minutes.
  3. Remove eggplant and garlic onto a separate plate and allow them to cool down before peeling the skin off the eggplant. Mash the eggplant using a masher in a separate bowl. Keep aside.
  4. Mash by hand the remaining ingredients , roasted dry red chili with salt as per taste, followed by chopped onions and roasted garlic. Add mustard oil and mix all ingredients well. Add mashed eggplant and coriander leaves, continue to mash until everything is thoroughly mixed.
  5. Enjoy this dish best served with steaming rice. Enjoy!

You may also like

Newsletter

Sign up to receive email updates on new recipes.