Baingan Varta or in Bengali Begun Pora is a simple yet very tasty traditional Indian recipe that can be cooked easily without any hazards. This is nothing but simple roasted eggplants that we make little spicy by adding Indian spices and shallow-frying. This simple recipe is mostly eaten during winter when it is easier to get good eggplants. In Bengal, we prefer to have it in our dinner with hot roti or chapatti.
- 2 medium-sized begun or eggplant
- 1 finely chopped onion
- 1 finely chopped tomato
- 2 finely chopped green chilies
- salt as per taste
- 1 and a half tsp sugar (optional)
- 1 tbsp white oil
- First I took 2 medium-sized begun or eggplant. Cut the stem and discard it.
- Now cut it lengthwise from the middle.
- Apply little mustard oil on each part of the brinjal and rub well.
- Now roast it on a tawa or a wire rack. I am using a Tawa for roasting.
- After 10 minutes, turn the eggplants. You can see that the bottom part is well roasted now roast the other side.
- It will take nearly 20 minutes to roast it completely on low flame.
- Let it cool.
- Discard the burnt skin.
- Take the well-roasted pulp only.
- Now, put 1 finely chopped onion in it.
- Next, add 1 finely chopped tomato. Here I took a small one. After it, add, 2 finely chopped green chilies.
- Add salt as per taste.
- Here I am adding 1 and a half tsp sugar in it. It is optional, you can skip this one.
- Mix well.
- Heat 1 tbsp white oil in a pan.
- Fry the eggplant mix in it until the water dried up completely.
- It will take around 4-5 minutes on medium flame.
- Now serve hot with Roti or chapatti.