Bengali begun pora/ roasted eggplant bharta

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.