Bengali begun pora/ roasted eggplant bharta

Ingredients

• 1 eggplant, slit lengthwise
• Handful of fresh coriander
• 1 medium red onion
• Few green chilies
• Generous drizzle of mustard oil
• Salt

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Preparation

• Smoke or roast the eggplant. Hold the eggplant over a low open gas flame. Rotate frequently.
• In the meantime, keep all your other ingredients ready.
• After about 20 minutes, when the skin is completely charred, remove the eggplant from the flame.
• Allow the eggplant to cool, then discard the skin. Mash the eggplant with the back of a fork or use your hands.
  
• Add the onion, green chilies, coriander leaves, mustard oil and salt and mix well. The smoke-kissed Bengali Begun Pora is now ready to be eaten with ruti.

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