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Begun Pora
Description: This dish can be called the Bengali variant of the "baingan bharta", popular in parts of North India. "Begun pora" is essentially aubergine roasted over an open flame and then mixed with mustard oil and sliced onion. The open flame imparts a smoky flavour to the aubergine and the mustard oil lends a pungent edge to this lip-smacking dish.
Type: Cuisine
| DC Field | Value |
| dc.date.accessioned | 2020-09-18T06:25:20Z |
| dc.date.available | 2020-09-18T06:25:20Z |
| dc.description | This dish can be called the Bengali variant of the "baingan bharta", popular in parts of North India. "Begun pora" is essentially aubergine roasted over an open flame and then mixed with mustard oil and sliced onion. The open flame imparts a smoky flavour to the aubergine and the mustard oil lends a pungent edge to this lip-smacking dish. |
| dc.format.mimetype | image/jpeg |
| dc.type | Cuisine |
| dc.identifier.other | 301 |
| dc.format.medium | image |
| DC Field | Value |
| dc.date.accessioned | 2020-09-18T06:25:20Z |
| dc.date.available | 2020-09-18T06:25:20Z |
| dc.description | This dish can be called the Bengali variant of the "baingan bharta", popular in parts of North India. "Begun pora" is essentially aubergine roasted over an open flame and then mixed with mustard oil and sliced onion. The open flame imparts a smoky flavour to the aubergine and the mustard oil lends a pungent edge to this lip-smacking dish. |
| dc.format.mimetype | image/jpeg |
| dc.type | Cuisine |
| dc.identifier.other | 301 |
| dc.format.medium | image |
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