Begun Bhorta (Spicy Mashed Eggplant)

Serves three to four people.

Ingredients:

• Medium-sized eggplant - 1
• Chopped onions - 2 tablespoons
• Chopped green chili (or fried dry chili) - 4 to 5
• Chopped garlic - 1 teaspoon
• Chopped coriander - 2 tablespoons
• Salt - 1 teaspoon (as needed)
• Mustard oil - 2 tablespoons

Traditional Preparation using Gas Stove:

• Clean and rinse the eggplant.
• Stab it a few times with a fork to poke holes on either side.
• Rub it in a bit of oil and then wrap it inside an aluminum foil.

• Turn on the gas stove to medium and place the aluminum wrapped eggplant in the fire.
• Keep turning it over every 10 minutes for 30 to 40 minutes. This guarantees all sides are heated evenly.

• Turn off the heat once the eggplant is soft and tender.
• Remove the eggplant from the foil and peel off the charred skin.
• Mash the remaining pulp using a large spoon in a separate bowl.
• Keep aside.

• Saute the garlic and green chili with a bit oil in a separate pan.
• Remove from heat and mash together the garlic, green chili, onions and salt by hand.
• Once completely mixed, add in the eggplant and mash more.
• Finally, add in the mustard oil and coriander, and continue mashing until thoroughly mixed.
• Serve with rice.

Preparation using Microwave:

• Clean and rinse the eggplant. Cut it into 4 to 5 pieces.
• Rub it in a bit of oil and place in a microwave-proof dish.
• Sprinkle some water on top and cover.
• Microwave on high for 3 to 4 minutes.
• Once done, turn over the eggplant and microwave again on high for another 3 to 4 minutes.
• If the eggplant is not completely soft and tender, sprinkle some more water and microwave again for a few more minutes.

• When done, let the eggplant cool for a few minutes before uncovering the dish.
• Hold the eggplant tight and squeeze out all the water it soaked up during the microwaving.
• Peeling the skin is optional in this preparation.
• Mash the pulp (and the skin) using a large spoon in a separate bowl.
• Keep aside.

• Saute the garlic and green chili with a bit oil in a separate pan.
• Remove from heat and mash together the garlic, green chili, onions and salt by hand.
• Once completely mixed, add in the eggplant and mash more.
• Finally, add in the mustard oil and coriander, and continue mashing until thoroughly mixed.
• Serve with rice.