A smoky, mashed eggplant dish laced with mustard oil and green chillies-an earthy Bangladeshi classic.
Begun Bhorta
Ingredients
- 3 large eggplants brushed with oil
- 1 tbsp sliced onion
- 2 tbsp mustard oil
- 2 green chillies chopped
- Salt to taste
Instructions
- Roast the Eggplants:Preheat the oven to 240°C.Brush eggplants with oil, wrap them in foil, and roast for 1.5 hours until soft and smoky.
- Prepare the Bhorta:Remove the skin from the roasted eggplants and mash the flesh thoroughly.
- Mix Ingredients:Add sliced onions, chopped green chillies, mustard oil, and salt to the mashed eggplant. Mix well.
- Serve:Serve at room temperature with steamed rice or as a side dish.
Notes
For added smokiness, roast the eggplants directly over an open flame instead of using the oven. To enhance the depth of flavour, add a clove of roasted garlic. For a milder taste when using mustard oil, heat the oil until it just starts smoking before adding it to the dish. In Bangladesh, “bhorta” means any vegetable, fish, or pulse mashed with mustard oil, onions, salt, and chillies. It is a centuries-old cooking style rooted in village life where minimal ingredients were available, yet bold flavours were desired. Traditional Bangladeshi meals are structured around rice and a variety of bhortas, bhajis, daal and fish curries.